Day 297: Lasagna Roll Ups {Recipe Revealed!!}


Another popular one on pinterest I have seen rolling around. Somehow I felt I exerted less effort with these than with a pan of spinach lasagna. Here’s the Pinterest link: Lasagna spinach roll ups.

1 lb. Lasagna noodles (big box)
15 oz. Ricotta (small tub)
1 cup Shredded mozzarella
1/4 cup Grated parmesan
1 large egg
10 oz. Frozen spinach (one block)
2.5 cups marinara sauce
To tastesalt and pepper
as needed non-stick spray

Kat’s additional ingredients:
Another 1/4 cup parm
1 quart of homemade sauce–I always like a lot of sauce and ours has mushrooms, onions and other tasty flavors.


I’m have added and slimmed down the instructions on here. They are different than the website linked.

Step one: Bring to a boil water, dash of salt and dash of oil.
I boiled my noodles for 7-10 minutes instead of 12 minutes. As soon as they go limp and you can kinda roll them in the pot with a spoon, they’re ready.
Drain. I rinsed them with cold water and left them in the pot in cold/room temp water.

Step two: While the noodles are boiling, prepare the filling.
Thaw the package of frozen spinach and squeeze drain.
Combine well the spinach in a bowl with the ricotta, mozzarella, parmesan, egg, freshly grated pepper and about 1/4 tsp of salt.

Step three: Spray casserole dish with non-stick. I didn’t turn on my oven but if you think you go really fast go ahead and preheat your oven to 400° F. I turned my oven about halfway through once I got the hang of portions and rolling.


Step four: On a clean surface, lay out a few noodles at a time. Original recipe says a couple of tablespoons of filling per noodle. I put a little less than that. Don’t worry about measurments. Be concerned with the filling covering all of the noodle but being a very thin layer. Roll them up and place in the casserole dish.
Repeat until all of your filling is gone.
There will be some noodles left over, these are “back ups” for broken noodles and they made decent chicken food if they don’t make it in the casserole dish.

Step five: Pour the sauce over the rolled noodles making sure to cover everything.

Step six: Cover the dish in foil and bake for 30 minutes. Serve hot with parmesan sprinkled on top.

Original recipe said the filling would do 14 noodles, I made 15. If you want to cut down on extra noodle waste then make 20 noodles instead of the whole box.
Much like lasagna, these are wonderful reheated.


Let me apologize in advance for all the Christmas posts that are to come. I guess you can blame it on the fact that I take entirely too many pictures of food and my animals.

All the blogs about my 24 Days of December Activities will be posted throughout January. If you really hate Christmas then you might want to avoid my blog for a little bit.

I promise to try to throw in some blogs that are not Christmas related and instead more related to the New Year, resolutions or my Winter Goals. 

I have some pretty big news that I REALLY want to share but it’s a little too early to let the cat out of the bag. I promise to share the news whenever the plans are finalized. I would hate to share my news and then the plans fall through.
Sorry, folks, I am not pregnant. Keep guessing, until I reveal it!

cheese face


Stay Cheesy. Especially in photos!

Day 187: Vidalia Onion Pie


Made vidalia onion pie recently. Made this the same time I made my second apple pie. We had a week of pie to be sure.

If onion pie makes your taste buds confused then allow me to explain it another way. This is an onion quiche with a cheezit crust. The crust is phenomenal!

I found out recently that vidalia onion pie is a Southern thing. Why doesn’t anyone tell me these things?

I meant to snap this picture before we cut into it but our stomachs didn’t allow for picture time.