March 15, 2013

easy mushroom roll-ups

It's been a while since I posted a Reading in the Kitchen recipe. Frankly, I've been busy with edits and book reviews, which means I haven't had a ton of time to research and try out different recipes from books.

After I get through Camp NaNoWriMo next month, I promise I will make a better effort to get serious about this, but in the meantime, during the next few weeks I thought I would share a few recipes I made recently to stock-up my freezer for nights and weekends filled with edits. I guess you could say it might be more appropriate to call these dishes "Writing in the Kitchen," but I'm too busy with those revisions to make another button.

These are super easy recipes if you're like me and don't have a lot of time to cook, but also want to avoid making another frozen pizza or ordering takeout. You can adjust the sizes if you need to feed more people. And if you're cooking for one, like I am, you can easily store these in the freezer for future dining.

As a bonus, they're also quite yummy!

Mushroom Lasagna Roll-ups

1 box of whole wheat lasagna (12-15 pieces)
1 12-oz container of fat free ricotta
1 12-oz container of skim cottage cheese
1 tablespoon of olive oil
1 bundle of fresh mushrooms (you can substitute canned if you like, but I love cooking with fresh mushrooms)
1/2 onion diced
Whatever Italian seasonings you like
1 12-oz can of marinara sauce
2 cups of mozzarella cheese

Cook the lasagna noodles as directed. Strain and allow to cool. I boiled them while I made lunch one Saturday afternoon and stored them in the fridge until it was time to cook dinner that evening.

Heat olive oil to medium in frying pan. Put onions in the pan while you dice the mushrooms then toss those in, too. Cook for a couple of minutes until the oil basically cooks out and you have delicious looking mushrooms and onions. Allow to cool. In a mixing bowl, mix together the ricotta and cottage cheeses and 1 cup of the mozzarella. Mix in the mushroom and onion.

Pour half the can of marinara sauce in a 9 x 13-inch pan.

Spread the cheese mixture onto a lasagna noodle and roll it up like you would a cinnamon roll. Place in the sauce-covered pan so the roll will not come undone. Once you have all of your rolled-up noodles in the pan, pour the rest of the sauce over the noodles. Top with the remaining mozzarella cheese.

Bake at 425 degrees for 30 minutes. The top should be slightly brown.

Depending on your appetite, you can eat one or two of the roll-ups with a side salad or maybe garlic bread. I like these, because they were a little different to make than regular lasagna, and I enjoyed the variety. It also made for easy refreezing for future dining experiences, because you just put a roll-up or two in a freezer-safe container, which means the portions were consistent throughout the dish.

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