So how are y’all liking the new changes to my blog?? I absolutely love makeovers {of all kinds} and have been wanting to give my bloggy a lil facelift for awhile now, so I’m pretty happy with how it turned out!
So many exciting things are going on this week, not just with my blog. For one, this is a 3-day work week for me AND it’s the final week in our current office. My commute won’t change too much, but I am getting a bigger office with a fresh new paint job hehe. So we’re spending the entire week moving stuff, which is less than thrilling, but at least that means less real work to do!
As for what we ate this weekend, these lasagna roll-ups are a MUST try!!! I love this recipe because not only is it a great twist on classic lasagna, but you can serve them in perfect little portions so you don’t over indulge. These were so easy to make and tasted so good. I especially loved the chunks of zucchini and fresh tomato it called for, yum! I must admit though, the leftovers were definitely my favorite part! They’re also the perfect week night meal as you can make these ahead of time, freeze them and then just pop them in the oven when you’re ready to eat.
Easy peeeeasy.
Print
RECIPE
Three-Cheese Lasagna Roll-Ups
Recipe adapted from Good Housekeeping
Yield: 10 servings 1x
Ingredients
- 1/2 package (16 oz) curly lasagna noodles (about 10 noodles)
- 2 cans (14 oz each) stewed tomatoes
- 1 can (8 oz) tomato sauce
- 1 container (15 oz) part-skim ricotta cheese
- 1 1/2 cups (6 oz) part-skim mozzarella cheese, shredded
- 3 Tbsp freshly grated Parmesan cheese
- 1/2 tsp. coarsley ground black pepper
- 1/4 cup chopped fresh basil
- 2 tsp. olive oil
- 1 small onion, chopped
- 1 small zucchini, diced
- 1 small tomato, diced
- 1 Tbsp capers, drained and chopped
Instructions
- Preheat oven to 375 degrees F.
- Prepare lasagna noodles according to package.
- Drain and rinse with cold running water. Return noodles to sauce pot with cold water to cover. Meanwhile, in a 3-quart glass or ceramic baking dish, combine stewed tomatoes and tomato sauce, breaking up tomatoes with the back of a spoon.
- Prepare filling: In a large bowl, mix all cheeses, pepper and 3 tablespoons chopped basil.
- Arrange lasagna rolls, cut side down, in sauce in baking dish and cover loosely with foil. Bake for about 35 to 40 minutes.
- To prepare topping, heat oil over medium heat in nonstick skillet and cook onion until tender and translucent. Add diced zucchini and cook until tender. Stir in diced tomatoes, capers and remaining tablespoon of basil and spoon over lasagna rolls. Enjoy!
Notes
Serving Size: 2 roll-ups • Calories: 385 • Fat: 14 g • Carbs: 43 g • Fiber: 0 g • Protein: 24 g • WW Points+: 10 pts
Hope everyone is having fun gearing up for Thanksgiving, I know I am! I have so much baking to do tomorrow, excited to show y’all my festive turkey cookies 🙂
What are you making for this Thanksgiving??
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Had to tell you I made these last weekend for an afternoon cookout at friends who have an outdoor pizza oven. Finished them in the oven outside (5 minutes or so) and they were superb, got just the perfect amount of gooey/char on the tops. This is turning into a go-to recipe!
My mom and I just made this tonight– it was so good! And I didn’t feel guilty about having a little extra. We can’t wait to try more of your recipes.
Ohh they look so good! Your pictures are lovely! I will definitely make these pretty soon!
Wow! I’ve never seen lasagne presented this way before, so pretty!
Yup. Found my dinner for tonight. Thanks! 🙂
I do love the new look! These rollups look divine! I will save this idea for a future meal!! Yummy!
Delicious! I love lasagne and these are a great substitute for a huge piece of lasagne I usually have 🙂
I love these!I look at this list of ingredients
These roll-ups not only look so tasty but if you can make them in advance and freeze them, these are so handy at this time of year when busy in the kitchen entertaining. Enjoy your Thanksgiving, Kelly!