Lasagna Roll Ups

When it comes to food, pregnancy makes you fickle. When I pinned a recipe for Chicken & Bacon Lasagna Roll Ups, I fully intended to make this dish as soon as possible and devour every last bite … until we were grocery shopping for the ingredients, and it suddenly sounded awful to me.

No biggie. I decided to just make regular lasagna instead. The problem is when I make lasagna, there are enough leftovers to feed a family of five for an entire week. And right now, we’re sitting pretty at two and a half Peebles, if you count the kiddo I’m making as we speak.

So, I improvised! What I liked about the original roll up recipe was the smaller portions, using only 8 lasagna noodles, instead of a whole box. I know there are plenty of recipes out there for lasagna roll ups, but I’m glad I worked from the SimplyGloria version because my new creation turned out so delicious!

Main Ingredients

  • 10 lasagna noodles
  • 1 lb sweet Italian sausage
  • 2 cups shredded mozzarella cheese
  • 2 cups spaghetti sauce (make it or buy it, as you prefer)

Filling

  • 15 oz ricotta cheese
  • ½ cup sour cream
  • ½ cup grated Parmesan
  • 1 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon parsley
  • salt and pepper, to taste

My Go-To Spaghetti Sauce

  • 15 oz organic tomato sauce
  • 1/2 cup champagne
  • 1/2 tablespoon Italian seasoning
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon thyme
  • salt and pepper, to taste

Instructions

(1) Preheat oven to 350 degrees. Start a large pot of water boiling and add 1 tablespoon of vegetable or olive oil to keep the noodles from sticking together. Add the pasta noodles and cook for 8 minutes (about 2 minutes less than the directions).

(2) In a medium bowl, mix all the ingredients together for the filling. Easy-peasy. By the way, I really love how the sour cream pairs with the ricotta! Set aside.

(3) Start making your spaghetti sauce. For my recipe, you literally just dump everything in a saucepan and warm on medium heat for about 5 minutes. When the sauce is done, pour about half of it into the bottom of a baking dish.

(4) In a skillet, cook up the sweet Italian sausage, breaking into small pieces. Make sure to drain off the excess fat. I usually also take a paper towel and dab off as much residual grease as I can. Set aside.

(5) When the pasta is done, drain and lay flat onto cutting board. Use paper towels to dry off excess water. I found I could get 5 noodles on one board and get all the rolls done in two batches.

(6) Divide and spread the filling onto the cooked pasta evenly. Add the sweet Italian sausage onto each noodle. Roll the noodles jelly-roll style and add to the baking dish, seam side down. I make two columns with five noodles in each. It’s a tight fit, but try putting the rolls open-end to open-end so the filling doesn’t spill out.

Lasagna Roll Ups

The filling.

How to arrange your roll ups.

How to arrange your roll ups.

(7) Cover the rolls with the remaining sauce. Then sprinkle the entire thing with mozzarella cheese and throw it into the oven for about 30 minutes. Let the roll ups sit for about 5 minutes after they’re done.

Lasagna Roll Ups

Lasagna Roll Ups

I think these Lasagna Roll Ups are being added to the Big Red Cookbook as a family favorite. The hubby really loves this recipe, and I really love not having to eat lasagna for two weeks. Sometimes pregnancy symptoms work out in your favor! 🙂

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Jello Fruit Snacks

I love fruit snacks!!! Always have, always will. So, when I saw this recipe from Six Sisters Stuff for DIY Jello Fruit Snacks on Pinterest, I couldn’t resist adding it to my Pinterest Challenge!

Here is what you need: whisk, saucepan, liquid measuring cup, rubber mold, unflavored gelatin, flavored Jello, and water.

Jello Fruit Snack Supplies

What a lovely coincidence that Valentine’s Day is coming up, and I just happened to own some heart shaped ice cube molds from IKEA that I have only ever used once! ♥

I used the Knox brand of unflavored gelatin which is packaged in small envelopes. You just need one package of Jello, but I selected my four favorite flavors of Jello to make several versions.

Recipe:

  • one (3 oz) package Jello, any flavor
  • two (.25 oz) envelopes unflavored gelatin
  • 1/3 cup water

Sprinkle the gelatin over the water in a small saucepan. Heat over medium heat and stir until gelatin is completely dissolved. Pour into molds and allow to set at least 20 minutes.

It seems like a very small amount of water, but it will all mix together and dissolve. Just keep whisking. And whisking. 🙂 Use a small spoon to fill the tray. I only filled the hearts halfway and came out with 20 fruit snacks, about one and a half trays. The trick here is to work quickly. If you pause too long, let’s say to take pictures for your blog, the last few spoonfuls will be mighty goopy!

So, was this a WIN or a FAIL?

Six Sisters Stuff's fruit snacks.

Six Sisters Stuff’s fruit snacks.

Shiny Happy Peebles' fruit snacks.

Shiny Happy Peebles’ fruit snacks.

I’d say a WIN! Flavor-wise, they taste really yummy. I think if I had cooked them longer, they might have become clearer, but in my opinion, they don’t look half bad! 🙂

Except for this one.

This actually looks like a human heart. Gross.

This one actually looks like a human heart.

Update: I made the other flavors and tried cooking them a little longer; definitely improved the look and the texture!

Strawberry, orange, grape, and watermelon!

Strawberry, orange, grape, and watermelon!