Ingredient: mozzarella cheese, shredded

Italian Sausage Cannelloni

Although it might seem that cannelloni have been eaten since ancient times, this is a recent custom. You could not find it in any Catalan cookbook until the start of the 20th century. Cannelloni originally came from Italy, brought to Catalonia at the end of the 18th century by foreign chefs working in hotels.

There is a basic difference between Catalan and Italian cannelloni. With Catalan, the meat is cooked first, then ground, whereas the Italians put the ground meat straight into the cannelloni tubes.

Manicotti is the Italian American version of cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.

Over the years, no-boil (also called oven-ready) cannelloni tubes have become a permanent fixture on supermarket shelves. Much like ‘instant rice’, no-boil pasta is precooked at the factory. The pasta tubes are run through a water bath and then dehydrated mechanically. During baking, the moisture from the sauce softens, or rehydrates, the pasta, especially when the pan is covered as the cannelloni bakes.

This baked pasta can be stuffed with a myriad of fillings that suit any taste, from chicken with asparagus to shrimp and lentils. Whether you make a meat sauce, a mixture of herbs and ricotta cheese, or fish accompanied by a tomato sauce, the filling can be made the day before. In fact, this will make it even tastier. 

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 Italian Sausage Cannelloni
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Course Main Dish
Cuisine Italian
Keyword Italian sausage cannelloni
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Ingredients
Course Main Dish
Cuisine Italian
Keyword Italian sausage cannelloni
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Filling
  1. In a large skillet over medium heat, add oil, onion & mushrooms. Cook for 5-10 minutes allowing the onion to soften & mushrooms to release their liquid.
  2. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir & cook all ingredients until the onion is softened & the sausage is no longer pink & is starting to brown. Set aside.
Béchamel Sauce
  1. Melt butter in a medium saucepan over medium heat. Add flour, paprika & Italian seasoning & stir until well incorporated. Slowly, add milk & whisk together until smooth. Continue whisking until sauce comes to a slow boil & starts to thicken. Stir 1/3 of the sauce into the sausage mixture. (Reserve the other two thirds to pour under & over the cannelloni.) Add 340 gm shredded mozzarella to the sausage & sauce mixture & mix to combine.
Assembly/Baking
  1. Preheat oven to 350 F.
  2. Spread a bit of sauce over the bottom of (2) 13 X 9-inch baking pans. Using a large pastry tube with a star tip, fill (oven ready) cannelloni shells. Nestle the cannelloni in the sauce & cover with remaining sauce.
  3. Top with a combo of 50 gm shredded mozzarella & 25 gm shredded Parmesan. Cover with foil.
  4. Bake for 45 minutes, remove foil & bake another 5 minutes or until cheese starts to turn golden. Remove from oven, let stand 5 minutes then serve.
Recipe Notes
  • As far as the cheese goes in this recipe, use whatever kind you prefer or have on hand. You know it will always be great because 'cheese makes it better' right!
  • This meal freezes well so if it is to big for your family in one setting just freeze the rest for another time.

Beef Stroganoff French Bread

The original recipe of beef stroganoff did not include paprika or mushrooms, but both are a popular variation on the theme, as is the practice of serving beef stroganoff over egg noodles.

In the 50s and 60s, the famous stroganoff saw quite a bit of popularity in North America, but with the passage of time the image was marred by the availability of canned cream of mushroom soup and poor cuts or pieces of meat that were ‘slopped’ over cooked noodles or rice and is served in school cafeterias.

This dish saw so much popularity, it actually became an iconic food and cuisine. But unfortunately, it was this cafeteria version of this delicious dish that everyone in North America came to associate with the name.

As with so many dishes as time passes, every variation adds a different twist on the classic. In Australia and the UK, the recipe of beef stroganoff is quite similar to that of North America and is simply eaten with rice.

In the British restaurants, beef stroganoff is cooked to a creamy consistency and then served with a white wine while the authentic or original stroganoffs, which are similar to red stews, are generally served with scoops of sour cream.

In Portugal & Brazil, beef stroganoff is better known as ‘estrogonofe,’ and is cooked with tomato paste, beef strips or dices, with mushrooms, onions and with heavy whipped cream.

Chicken Stroganoff, made with the strips of chicken breast is also famous in Brazil, which is known as ‘fricassee,’ and it is served with crispy straws of potatoes & white rice. In Sweden, sausage stroganoff is more common.

Some other variations of beef stroganoff are also made with canned sweet corn, with ketchup and wine. This dish is also served creatively in crepe fillings or as toppings for all kinds of pizzas and with baked potatoes.

I’m making our beef stroganoff with ground beef as well as some of the classic ingredients. Instead of serving it with French bread, we are having it inside the French bread.

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 Beef Stroganoff French Bread
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Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
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Ingredients
Course Main Dish
Cuisine European
Keyword beef stroganoff French bread
Servings
Ingredients
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Instructions
  1. In a saucepan, heat olive oil over medium heat. Sauté mushrooms with 1 tsp salt & pepper; add thyme. Cook until mushrooms are golden, approximately 4 minutes. Remove from pan & set aside.
  2. Preheat oven to 350 F.
  3. To the saucepan, add butter, onions & garlic & sauté 2 minutes. Add ground beef & cook until browned, approximately 4 minutes. Add flour, paprika & remaining 1 tsp salt. Add beef broth, sour cream & mustard; mix thoroughly & add reserved mushrooms.
  4. Fill hollowed French loaf with stroganoff & top with shredded cheese. Place on a foil lined baking sheet & bake for 20 minutes until cheese is golden & melted.
  5. Sprinkle with sliced green onions & serve immediately.

Garlic Butter Turkey/Pork Meatballs w/ Zucchini Noodles

Everyone has their own idea of the ideal meatball. For me, it’s a plump, juicy ball of well-seasoned meat that’s so tender a spoon can pass right through it with almost no resistance.

Too often turkey meatballs are dry because ground turkey is leaner than more traditionally used beef or pork. Perhaps you had never considered it but working both ground turkey and pork into your meatballs improves the texture and flavor.

Instead of buying pork sausage meat, we always buy just plain ground pork. I can make my own sausage easily enough with the ground meat, and this gives me more options of how I use it. It’s the perfect complement, in both flavor and fat content, to the turkey. Together, they make a wonderful meatball.

Some years ago, I had posted a blog making zucchini noodles. We found it was a good alternative to pasta for something different. Turkey/pork meatballs compliment zucchini noodles nicely.

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 Garlic Butter Turkey/Pork Meatballs w/ Zucchini Noodles
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American
Keyword garlic butter turkey/pork meatballs w/ zucchini noodles
Servings
Ingredients
Meatballs
Sauce / Zucchini Noodles
Course Main Dish
Cuisine American
Keyword garlic butter turkey/pork meatballs w/ zucchini noodles
Servings
Ingredients
Meatballs
Sauce / Zucchini Noodles
Votes: 1
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Instructions
Meatballs
  1. In a large bowl, combine ground turkey and ground pork, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro, & black pepper. Mix well with your hands or fork & form medium turkey meatballs. Arrange the turkey meatballs on a plate & set them aside.
  2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the turkey meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the turkey meatballs with a mix of butter & juices. Remove to a clean plate & set aside.
Sauce/Zucchini Noodles
  1. In the same skillet melt the remaining tablespoon of butter; then add lemon juice, hot sauce, minced garlic, & red pepper flakes (if you wish). Add the zucchini noodles & cook for 3 or 4 minutes, stirring regularly, until zucchini noodles are done but still crisp and juices have reduced a bit. Adjust seasoning with salt & pepper & garnish with more cilantro or parsley if you like.
  2. Push zucchini noodles on one side of the skillet add the turkey meatballs back to the pan and reheat for a minute or two. Serve the garlic butter turkey meatballs with lemon zucchini noodles immediately.

Spicy Chicken Naan Pizzas

CELEBRATING FAMILY DAY!

Family Day is observed on the third Monday in February in the Canadian provinces of Alberta, British Columbia, New Brunswick, Ontario, and Saskatchewan. This holiday celebrates the importance of families and family life of people and their communities. Its timing is said to have been selected to coincide with the American holiday of Presidents Day. About two-thirds of all Canadians will have the day off on Family Day.

Alberta was the first province to adopt Family Day as a statutory holiday in 1990. 

There are no established traditions surrounding Family Day as there are for occasions like Christmas and New Year’s Day. But, as the name implies, many Canadians take advantage of the three-day weekend in February to spend extra time with loved ones. Road trips, winter sports outings, and extended family gatherings are all popular ways to observe the holiday.

Who needs a holiday to eat pizza? Not Brion & I … YUM!

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 Spicy Chicken Naan Pizzas
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Rating: 5
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Course Main Dish
Cuisine American
Keyword spicy chicken naan pizzas
Servings
Ingredients
Chicken Marinade
Guacamole
Pizza Toppings
Naan Bread
Course Main Dish
Cuisine American
Keyword spicy chicken naan pizzas
Servings
Ingredients
Chicken Marinade
Guacamole
Pizza Toppings
Naan Bread
Votes: 1
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Instructions
Chicken Marinade
  1. In a large resealable plastic bag, combine all ingredients. Seal & turn to coat; refrigerate for 1-4 hours.
Guacamole
  1. In a bowl, mash avocados with lime juice & salt. Stir in garlic, onion & cilantro. Blend well. Cover & set aside until ready to use. You will have a bit extra for something else.
Pizza Topping Prep
  1. In a skillet, cook bacon until fairly crisp, drain & blot on paper towels; chop coarsely. Wipe skillet with paper towel, add marinated chicken & stir-fry until cooked then remove to a dish. Add onion to skillet & sauté until tender crisp.
Assembly & Bake
  1. Preheat oven to 375 F.
  2. On a large baking sheet, lay a piece of parchment paper. Place the 4 Naan breads on it. Spread each naan bread with guacamole then spinkle each with a bit of cheese. Layer onion, bacon, chicken, tomato & remaining cheese.
  3. Bake for 15 minutes or until hot & cheese is nicely melted. Remove from oven, top with sliced avocado & serve.

Christmas Turkey Pizza

In 2019, Boston Pizza, a Canadian pizza chain created a Christmas pizza which literally consisted of a turkey dinner on top of a pizza crust.

The most notable aspect of their Christmas pizza was the ‘singing box’ it came in. The company had an advertising agency create a caroling delivery box. Using a play on ‘Carol of the Bells’, the jingle ran through the components of the holiday menu item: ‘cranberry sauce, gravy on top, turkey as well and also cheese. Why the cheese? Cause we love cheese, turkey & cheese, four kinds of cheese’.

Like those musical greeting cards that emit tinny tunes when you open them, the ‘Chorus of the Pizza’, playing box reportedly operated using a light senor device. When the box was opened, the music played, as soon as it closed, silence.

The singing box was to replicate carolers coming to your door, but it was better because they brought pizza and you didn’t have to stand awkwardly listening to people sing to you.

I’m not sure if Boston Pizza is using this kind of promotion in 2020, but based on their ad from 2019, I developed a Christmas pizza ‘copy cat’ recipe. Great taste and a nice way to use some leftover turkey.

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 Christmas Turkey Pizza
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American, Italian
Keyword Christmas turkey pizza
Servings
SLICES
Ingredients
Potato Pizza Dough
Herb Sauce
Pizza Toppings
Course Lunch, Main Dish
Cuisine American, Italian
Keyword Christmas turkey pizza
Servings
SLICES
Ingredients
Potato Pizza Dough
Herb Sauce
Pizza Toppings
Votes: 1
Rating: 5
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Instructions
Pizza Dough
  1. Cook potato, peel, mash & cool. In a small container, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy.
  2. In a large bowl, combine yeast/water, butter, salt, sour cream & potato; mix well.
  3. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 5-10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap. Allow to rise in a draft-free place until doubled in size, about an hour.
Herb Sauce
  1. In a skillet, melt butter; add herbs & cook for 2 minutes. Pour in your choice of either heavy cream OR chicken broth. Heat until hot, about 2 minutes more. Season with salt & pepper to taste. Set aside to cool slightly.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press dough into a 16-inch circle. Transfer with paper to either a 14-inch pizza pan or a flat baking sheet.
  3. Carefully spread the 1/2 cup herb sauce over the bottom of the pizza (leaving the outside ring without sauce). Sprinkle a bit of the cheese over sauce then layer with turkey & stuffing. Drizzle with turkey gravy & top with remaining cheese. If you prefer, brush the outside edge of the pizza ring with egg wash.
  4. Bake for 15-20 minutes or until golden brown. Remove from oven & slice.
  5. When you are ready to serve, dot pizza with cranberry sauce or just let everyone put on their own.
Recipe Notes
  • As an alternate to the herb sauce, using 1/2 cup bottled lite Alfredo sauce w/ Parmesan cheese makes a good choice.

Zucchini Lasagna Roll-Ups with Asiago Sausage

Even though we are almost at the end of fall, there is still time to embrace those summer zucchini. I realize using zucchini instead of lasagna noodles is not a new idea but definitely a natural substitution. Lasagna, in any form, has to be up there on our list of comfort foods. Their saucy, cheesy and you have endless possibilities with fillings.

Thinly sliced zucchini stands in for the noodles and the three cheeses give this vegetarian lasagna plenty of richness, but for an even more substantial dish, I added some cooked and crumbled Asiago sausage.

It certainly has wonderful eye appeal but even more important, the flavor was amazing. Asiago/Red Pepper sausage is made in-store by Save-On Foods in our city. It has become my ultimate favorite in fresh sausage to use.

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 Zucchini Lasagna Roll-Ups with Asiago Sausage
Votes: 1
Rating: 5
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Course Main Dish
Cuisine American, European, Italian
Servings
Ingredients
Course Main Dish
Cuisine American, European, Italian
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Grease a sheet pan with 1 Tbsp oil; set aside. Slice zucchini into 1/8-inch thick slices. Lay zucchini slices on prepared baking sheet & roast for 10-12 minutes. Remove from oven & cool for 5 minutes before handling. Leave oven on for baking casserole.
  2. In a saucepan, crumble-fry sausage; remove & drain on paper towel. In a bowl, beat egg & combine with ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, salt & pepper.
  3. In a 9 X 13-inch baking dish, spread some marinara sauce on the bottom. Assemble zucchini roll-ups by laying the zucchini strips on a flat work surface. Divide filling between strips & spread. Sprinkle each strip with a bit of mozzarella cheese. Roll up & place in casserole dish. Drizzle remaining sauce on rolls & sprinkle with remaining mozzarella cheese.
  4. Bake, uncovered for 20-25 minutes or until cheese is melted & bubbly.

Peppers Stuffed with Bacon Risotto

One of the most interesting facets of the culinary revolution is our growing fascination with culinary history. It seems the more I learn about the ethnic melting pot that makes up our dinner table, the more curious I become about regional cuisines and the origin of specific dishes.

Stuffed peppers probably go further back than the 1890’s. Many cuisines around the world have a traditional stuffed pepper that has been passed down for generations. Here’s a few I found interesting:                                             Denmark:     Fyldte Peberfrugter – Bell pepper stuffed with bulgur,  mushrooms and kale                                                                                                          Hungary:     Toltott Paprika – Bell pepper stuffed with ground meat, rice and paprika. Served with sour cream.                                                                      India:            Bharawn Shimla Mirch – Bell pepper stuffed with spiced mashed potatoes                                                                                                                   Korea:          Gochu Jeon – Chili peppers stuffed with tofu                                   Mexico:       Chili Rellenos – Poblano pepper stuffed with carnitas meat, kielbasa and topped with cheddar cheese                                                            Phillippines: Pandak na tao pinalamanan peppers – – Bell peppers stuffed with shrimp, pork and water chestnuts                                                             Romania:     Ardei Umpluti – Bell peppers stuffed with pork and rice and served in a creamy sour cream sauce                                                                         Spain:            Pimientos Rellenos de Arroz con Salsa de Tomatoes – Bell pepper stuffed with Valencia or arborio rice and saffron, then cooked in a tomato sauce                                                                                                                            Tunisia:        Fil Fil Mashsi – Bell pepper stuffed with lamb, rice and sprinkled with nutmeg, saffron and cardamom                                                              United States & Canada:  Classic Stuffed Peppers – Bell pepper stuffed with ground beef, rice and cooked in a tomato sauce

The recipe today, pairs flavorful bacon risotto with colorful sweet bell peppers. The fact that they can be frozen for up to 6 months sure makes for an easy meal on a busy day.


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Peppers Stuffed with Bacon Risotto

Votes: 3
Rating: 4.33
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Course Lunch, Main Dish
Cuisine American, European, German, Korean, Mexican, Romanian, Spanish

Servings


Ingredients

Course Lunch, Main Dish
Cuisine American, European, German, Korean, Mexican, Romanian, Spanish

Servings


Ingredients

Votes: 3
Rating: 4.33
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Instructions
  1. In a large saucepan, cook bacon over medium heat until crisp. Lay on paper towels, reserving 1 Tbsp of the bacon drippings in saucepan; set aside. Cook onion & mushrooms in drippings until tender; add rice, cook & stir 2 minutes more. Carefully stir in broth; bring to boiling & reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed. Remove from heat; stir in bacon & peas. Let stand, covered for 5 minutes. Stir in cheese. If desired, season with salt & pepper to taste.

  2. Preheat oven to 375 F. Cut large peppers in half lengthwise. Remove membranes & seeds. Spoon risotto mixture into peppers. Place in a shallow baking dish. Cover with foil; bake, covered, for 30-45 minutes or until heated through. If desired sprinkle with shredded mozzarella cheese. Serve with heated zesty pasta sauce.


Recipe Notes
  • Can be chilled for up to 12 hours then baked for 50-55 minutes.
  • Can be frozen for up to 6 months then baked (frozen), covered, about 1 hour or until heated through.

Summer Food on a Stick

I was interested to know a little more about this idea of ‘food on a stick’. It seems its a fairly wide spread way of eating food. In Indonesia there are many forms of chicken satay and of course the shish kebab originating from Turkey. It all comes from a culture that has been around since before the 1840’s.

The North American classic ‘corn dog’ was patent in 1929. The patent cited that it was for a ‘combined dipping, cooking and article holding apparatus’ and was intended for ‘impaling foods such as wieners, boiled ham, hard boiled eggs, cheese, sliced fruit, etc., on a stick, covering them in a batter and deep frying it’.

This food on a stick phenomenon has grown greatly over the past 20 years or more. It has become some sort of extreme ‘sport’ on a stick. For entrepreneurs, its whatever I can put on a stick that nobody’s done before. I was reading an article that listed 83 different possibilities!

Here’s a couple of ideas I found interesting to try. TURKEY MEATBALL BREADSTICKS  and BACON WRAPPED MUSHROOMS ON A STICK.

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 Turkey Meatball Breadsticks/ Bacon Mushroom Kebabs
Votes: 1
Rating: 5
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Course Brunch, Finger Food Buffet, Lunch, Main Dish
Cuisine American
Servings
Ingredients
Turkey Meatballs
Bacon Wrapped Mushroom Kebabs
Course Brunch, Finger Food Buffet, Lunch, Main Dish
Cuisine American
Servings
Ingredients
Turkey Meatballs
Bacon Wrapped Mushroom Kebabs
Votes: 1
Rating: 5
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Instructions
Breadsticks
  1. In a large bowl, combine lukewarm water, yeast, sugar, oil & salt. Allow to become frothy, about 10 minutes. Gradually add flour, 1 cup at a time, mixing until dough forms a ball. Transfer to a greased bowl, cover with plastic wrap & allow to rise about 1 hour in a warm, draft-free place. While bread sticks are rising, prepare turkey meatballs.
Turkey Meatballs
  1. Line a large baking sheet with parchment paper; set aside. In a bowl, combine turkey, bread crumbs, Parmesan cheese, oregano, basil, parsley, red pepper & garlic. Form into 36 - 1" diameter meatballs. When dough is ready, turn out onto a floured surface. Press or roll into a 12 x 8" rectangle. Cut into twelve strips about 1-inch wide x 8-inches long.
  2. Starting with one bread stick, thread dough then a meatball, repeating process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough & meatballs away from each other by about 1/4", so the meatballs bake through & the dough has room to expand.
  3. Preheat oven to 375 F. Stir together garlic powder & melted butter. Brush bread stick dough ONLY with mixture. Bake for 20 minutes until meatballs are cooked through. Remove from oven & sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted. Serve while hot with warm marinara sauce for dipping.
Bacon Wrapped Mushroom Kebabs
  1. Soak skewers 30 minutes. Cut bacon strips in half. Wrap each mushroom with a bacon strip & thread 4 on each skewer. Grill on medium heat until bacon is done, about 10-15 minutes, basting with barbecue sauce. Serve immediately.

Mediterranean Portobello Mushroom Caps

Can you believe it …. July 5th already! I guess we better be making the most of those barbecue days with simple, no-fuss meals. I can’t resist featuring another recipe using those wonderful portobello mushrooms. 

The best way to cook these beauties is to grill or roast. This type of cooking really brings out the meaty texture because they lose their moisture and get dry as well as the flavor becoming more concentrated. Portobellos are also large enough that they can sit on a grill and not fall through the grates.

I find the versatility of the portobello mushroom is endless. They have a rich, meaty texture and flavor which is retained even after cooking. You can use them in soups, stews, baked pasta, rice dishes or as a meat substitute in salads. Portobellos are excellent paired with fresh herbs, cheese, tomato or cream based sauces, leafy greens, garlic and onions.

This recipe has been one of my summer favorites for many years. It’s definitely a ‘keeper’ if your a mushroom lover.

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 Mediterranean Portobello Mushroom Caps
An incredibly simple, no-fuss meal!
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Lightly oil grill& preheat barbecue to medium- high. Place mushrooms, cap side down, on a cutting board. Layer spinach, bruschetta & cheese on mushrooms.
  2. Grill mushrooms, with lid closed, until cheese is melted, 2-5 minutes. Serve on toasted ciabatta buns; garnished with fresh basil strips.
Recipe Notes
  • This recipe & picture were featured in a Sobey's Grocery Store flyer a number of years ago. We have enjoyed these mushrooms many times so I decided it was a good recipe to share. I have also used their picture instead of my own as it gave such as nice presentation I thought. 

Seafood Lasagna Roll-Ups

Lasagna has a rich history as a comfort food. Originally it resembled layered macaroni and cheese rather than its present form. The origin is a little unclear but none involve Italy. However, Italians have been credited with its name of ‘lasagna’.

Present day lasagna has become very versatile with recipes such as vegetarian and seafood which use either red or white sauce. Although, lasagna has been a favorite meal of many people, it also comes with a high fat and calorie count. That being said, there are numerous ways to change that. In traditional lasagna, substitute ground turkey or use extra lean ground beef. In the case of a white sauce, substitute fat free plain yogurt for sour cream and use skim or 1% milk to reduce the fat content. Using low fat or non fat ricotta cheese, fat free cottage cheese or part skim mozzarella cheese helps to boost the calcium and protein contents without adding a lot of fat.

In any case, lasagna is just too good to not enjoy it.  These SEAFOOD LASAGNA ROLL-UPS  can be made with a light version of either homemade or purchased Alfredo sauce. We absolutely loved this meal!

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 Seafood Lasagna Roll-Ups
Votes: 1
Rating: 5
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Course Lunch, Main Dish
Cuisine American, Italian
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, Italian
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Prepare lasagna noodles according to package directions. Rinse under cool water; reserve. In a large skillet melt butter. Saute spinach until wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barely cooked; reserve. Grate mozzarella cheese.
  2. Preheat oven to 350 F. Butter a small casserole dish. On a large piece of wax paper, line up lasagna noodles in a row. Spoon about 1/4 cup of Alfredo sauce onto each noodle & spread.
  3. Alternately top with shrimp & scallops, cooked spinach, shrimp/scallops, spinach & crab meat. Sprinkle noodles with grated cheese. Roll each noodle & stand or lay in casserole dish. Spoon remaining Alfredo sauce over rolls.
  4. Place a pan with a small amount of water in it, under the casserole dish & place in the oven. This will help the noodles from becoming dry during baking time. Very loosely, cover with foil, just to keep the noodles from drying on top. Bake for 30 minutes or until slightly bubbly. Sprinkle with Parmesan cheese; allow to sit 5-10 minutes before serving.
Recipe Notes
  • If you prefer to make your own sauce, I had noticed the tasteofhome.com website has a very similar recipe making the sauce from scratch. It looks real good if you have the time.