Tag Archives: Red Sauce

20 Minute Spicy Red Pepper Lasagna Rolls

This past weekend while I was out to dinner with some friends at Pannullo’s in Winter Park, we had noticed a lasagna roll on the menu. I had never really heard of a lasagna roll before, but one of our friend’s described it as lasagna, simply rolled up in a ball. But it really didn’t taste any different. BLASPHEMY!

Yesterday, I set out to make a SPICY Lasagna Roll. Brent loves spicy, and if you can do it right…there isn’t anything better than a spicy red sauce. So, if you think about what lasagna really is, you can come up with some really fun ways to mix it up. All you need is a ricotta cheese based filling, with a red sauce to drizzle on top (or between layers as well). You simply cook the noodles, then saute the veggies you want, mix the cheese portion, and mix the sauce portion. Many traditional lasagnas have you bake it for a period of time to melt the cheese on top and thoroughly cook it through…not meeeeee. 5 minutes in the microwave and BOOM! LASAGNA!

This is really a fantastic recipe and it’s not as hard as it looks!

 

Ingredients:

6 Uncooked Lasagna Noodles 2 Tablespoons Extra Virgin Olive Oil
1/2 Large Onion, finely chopped 1 (* ounce) Package Sliced Mushrooms
1 (6 ounce) Package Baby Spinach 4 Small Garlic Cloves, Minced
1/2 Cup Mozarella Cheese 1/2 Cup Ricotta Cheese
10 Basil Leaves, Chopped Salt to Taste
Red Pepper to Taste

Sauce:

1 Tablespoon Red Wine Vinegar Salt to Taste
Ground Pepper to Taste 3 Garlic Cloves, Minced
1 Red Pepper Red Pepper to Taste
1 (14.5 Ounce) Can Red Pepper Diced Tomatoes

 

Directions:

1. Cook the lasagna, without adding salt or anything else to the water. When cooked, lay them out on a greased cookie sheet to cool down. You don’t want them to stick together.

2. Heat the olive oil in a large non-stick sauce pan over medium-high heat. Then add in your onions, spinach, garlic and mushrooms. Saute them for about five minutes, until the onions and mushrooms are soft. Your spinach will also cook down.

3. Now, take the spinach mix off the heat and add in the ricotta cheese, mozzarella cheese, 5 chopped basil leaves, salt and ground red pepper.

 

4. Now lay out one of the lasgna noodles and spread some of the cheese filling along the noodle. Then roll it up. Lay them side by side, seam side down, in a microwaveable dish with high edges. I used a bread pan.

 

 

 

 

4. With a hand held blender or a counter top blender, add all of the ingredients for the sauce, and blend until smooth.

5. Pour the sauce over the rolls and top with mozzarella. Microwave for 5 minutes and finito! Top it with some basil and you have a delicious Spicy Lasagna Roll!

 

 

These were sooo delicious. The spice really makes it something that you wouldn’t normally have in a lasagna. Brent even said, if this had meat in it, it wouldn’t be nearly as good. He hates mushrooms, and really isn’t a fan of anything that doesn’t have meat, but he LOVED it. He said he could see this in a restaurant somewhere.

The lasagna roll, I actually found to be easier to make than the full lasagna dish that people typically have. Rolling the pieces up took no time, it used less noodles and you still got that full lasagna taste. It was delicious.

The sauce the I used, I took a picture of because I know it’s not a typical buy:

 

 

What’s your favorite type of lasagna?!

 

Apple Quinoa and Interval Track Workout

Thursday, mer. For some reason I feel like Thursdays are the longest days of the week. Jumping out of bed…probably not going to happen on a Thursday. And, well, it just didn’t happen today. I woke up and just zombied my way into the kitchen to fire up the coffee pot. THAT, was when I realized that a few days ago my aunt had sent me a yummy looking breakfast recipe. I had printed it out, and shoved it in my bag to remind me that apples needed to be purchased. They were purchased, and this morning was the morning to give it a try.

It is a Sweet Apple Quinoa and it was a really different take on it than I have had before. I changed it up a bit from the original, because I wanted to make it Vegan friendly and I don’t really think that any recipe is ever finished. You can always give them a little tweek.

Ingredients:

1/4 Cup Uncooked Quinoa 1 Teaspoon Vegan Butter
1/2 Apple, Chopped 3/4 Cup of Water
Pinch of Cinnamon 1 Tablespoon Light Brown Sugar
1 Tablespoon Almond Milk

Directions:

1. Rinse the Quinoa. Then, in a small saucepan, heat up 3/4 Cup of water with the Quinoa. Bring it to a boil for a minute, then reduce the heat to a simmer for 5-10 minutes. When the quinoa shows a little tail at the end of each piece, it is done.

2. Heat up a skillet and melt the butter. Add the apples to the skillet and cook them until they are at the desired texture. I really gave them a good cooking 🙂

3. Once the Quinoa is done cooking, mix in the brown sugar, milk, and cinnamon. Then stir in the apples and Bon Apetit!

While I was cooking this up, I looked down at the puppies. They literally sit right in front of the stove whenever I am making something. I thought the Oreo looked particularly cute and wanted to snap a picture to share. Apparently the flash was a bit too bright for Oreo’s eyes this morning:

Too Bright!!! Come on…she’s kind of cute…

After coming home, STARVING because I hadn’t eaten lunch the past two days in the office, I decided to pack myself a little snack and lunch. Whenever I am really looking for something to snack on when I’m on the road, I stop at Publix and grab one of the hummus and flat pretzel packs they have there. I absolutely love them because they are extremely portable and a healthy snack. They fill you up, and you don’t feel bad about what you just did afterwards. Unfortunately, I didn’t have one sitting around, so I just made my own!

It’s my favorite snack. Better than chips, but you still get that great chip crunch. And the hummus flavor you can change up all the time. This was a Red Pepper Hummus.

On the hummus roll (I really like hummus if you couldn’t tell already) I made an easy Veggie sandwich with a Garlic Hummus. I piled on some green peppers and sprouts on a honey wheat english muffin. Delish.

These two little meals really got me through the day. BUT, I was still planning on how I was going to dress up the leftover pasta from last night. I mean, I do have 3/4 of a pound of pasta sitting in my fridge and you can only have so much before you are all fed up. So what I did was, cook up some crumbles (fake red meat that I think is better than ground beef), some leftover red sauce from my experimenting with red sauce the other week, goat cheese, and parmesan cheese. IT was MOUTH WATERING. The leftover red sauce is very garlic and full of flavor. The goat cheese really played off the flavor perfectly.

I know it might not look all the full of yum, but I was really in love with the flavor. For desert, I may have eaten 4 too many cookies. Don’t do it. It’s not worth it.

To finish up the day, and to digest some of those cookies, whoops, I headed out to the high school track. I wanted to get in a quick workout before it got dark, but it needed to count. This Interval Track Workout will do just that. You will run a little over 2 miles and be exhausted by the end of it.

It’s a great workout to rev the metabolism and it’s a quick one. You can really get through this in 25 minutes. It’s a nice way to mix up the treadmill workouts and long distance runs.

I really want to give this Body Pump class a go. That is the next thing on the workout To-DO list.It’s a great workout to rev the metabolism and it’s a quick one. You can really get through this in 25 minutes. It’s a nice way to mix up the treadmill workouts and long distance runs.

Tomato, Basil and Garlic Sauce

This morning I literally ran out the door to get to a meeting and didn’t have much time to think about breakfast or anything else for that matter. So instead of staring at my refrigerator for a solid five minutes just waiting for something to jump out at me, I went to the freezer and grabbed the bananas I froze earlier this month. Banana Smoothie Tuesday it was. Normally I throw some combination of milk, yogurt, ice and fruit into the blender. But with two of my my ingredients on the dairy list…I had to quickly rethink what I was making. Instinctively, I grabbed my Almond Milk and Silk Soy Yogurt and added them to the mix. Next came the banana and a splash of cinnamon. It wasn’t what I was expecting, but it was delicious.

Banana Smoothie.jpg

I am going to have to tweek this one a bit to get it perfect but it was a good start. The flavors are a bit more tart and less creamy than the yogurt and milk I am used to.

After my meetings, I stopped off at the supermarket to pick up a few things for lunch. And I was STARVING by this point. Everyone knows how you really shouldn’t walk into the supermarket when you are starving because you will end up buying out the place…well going in there and saying no to the Apple Streusel samples and the freshly baked bread samples, WHILE STARVING, heart wrenching. I am glad that I walked away, but talk about restraint.

For lunch, I ended up making a yummy and healthy Veggie wrap with Red Pepper Hummus. Loooooved it.

Red Pepper Hummus Veggie Wrap.jpg

This was actually unbelievably low in calories and really satisfying. The wrap itself was only 90 calories. When you add all the veggies and the hummus, you are looking at about 200 calories TOTAL! You could always add some grilled chicken, or sliced turkey to this to really amp up the wrap.

For dinner I decided to have a go at making my own red sauce. No instructions available. The sauce has an extremely strong flavor to it so you really don’t need to add much to your plate to have something packed with flavor. So! For my Tomato, Basil and Garlic Cream Sauce:

Tomato, Basil and Garlic Cream Sauce.jpg

Ingredients:

1lb of Pasta, Rigatoni 1/2 Cup Sun Dried Tomatoes in Oil, Drained
3 Cloves of Garlic, Chopped 1/4 Cup Fresh Basil, Chopped
2 Tablespoon Balsalmic Vinegar 1 teaspoon Salt
1/2 Teaspoon Pepper 2 Tablespoons Olive Oil1/2 Cup Cherry Tomatoes, Chopped
4 Tablespoons Water

Directions:

  1. Cook your pasta. In a small container or a small blender add the Sun Dried Tomatoes, Cherry Tomatoes, Garlic, Basil, Pepper, Salt, Olive Oil, Balsamic Vinegar, and water.

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2. Blend everything together until it is smooth. There is going to be a small amount in the container, but it WILL COVER all of your pasta. You can also add a bit more water if you want to lighten it up more. The sauce has a ton of flavor in it and you don’t need much to get the job done.

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I ate the pasta just like this. I would definitely add some chicken to this if you like chicken. It goes really well with the sauce. You can also add some artichoke hearts to it as well. They would compliment the flavor of the sauce. I could also see some ground beef adding to this dish quite a bit too. This only took me about 15 minutes to make (the time it takes to boil water and cook pasta). So it would be perfect for a quick dinner after word.

I loved it. This will definitely be making an appearance for lunch tomorrow….maybe in a sandwich?!

I am off to Naples for the night to help Brent’s parents move around some furniture. Let me know if you try my pasta sauce and if you added anything to it! I would love to hear about it!

Happy Eating!