• Lasagna Rolls

    Cheesy Lasagna Roll-Ups with Ricotta and Marinara

    Ingredients:

    12 lasagna noodles

    2 cups ricotta cheese

    1 egg

    1½ cups shredded mozzarella cheese, divided

    1/2 cup grated Parmesan cheese

    2 cups fresh spinach, chopped and sautéed

    2 cups marinara sauce

    1/2 tsp garlic powder

    1/2 tsp dried basil

    Salt and pepper to taste

    Fresh basil or parsley for garnish (optional)

    Directions:

    Preheat oven to 375°F (190°C).

    Cook lasagna noodles according to package directions. Drain and lay flat on parchment paper.

    In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, Parmesan, spinach, garlic powder, dried basil, salt, and pepper.

    Spread a generous spoonful of the ricotta mixture on each lasagna noodle and roll tightly.

    Spread 1 cup marinara sauce in the bottom of a 9x13 baking dish. Place rolled noodles seam-side down in the dish.

    Top with remaining marinara and sprinkle with the remaining 1/2 cup mozzarella cheese.

    Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes or until bubbly and slightly golden.

    Let rest for 5 minutes before serving. Garnish with fresh herbs if desired.

    Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
    Kcal: 375 kcal | Servings: 6 servings

    #lasagnarolls #easyitalianfood #weeknightdinner #familydinner #homemadepasta #comfortfood #bakedpasta #ricottarecipes #mozzarellalove #pastaideas #marinarasauce #cheesylove #pastabake #italianflavors #rolledlasagna #meatlessmeals #vegetariancomfortfood #ovenbaked #cheesepull #homecookedmeals

    Looking for a cozy, cheesy, and easy dinner? These Lasagna Rolls are packed with creamy ricotta, spinach, and smothered in marinara!
    Lasagna Rolls Cheesy Lasagna Roll-Ups with Ricotta and Marinara Ingredients: 12 lasagna noodles 2 cups ricotta cheese 1 egg 1½ cups shredded mozzarella cheese, divided 1/2 cup grated Parmesan cheese 2 cups fresh spinach, chopped and sautéed 2 cups marinara sauce 1/2 tsp garlic powder 1/2 tsp dried basil Salt and pepper to taste Fresh basil or parsley for garnish (optional) Directions: Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and lay flat on parchment paper. In a mixing bowl, combine ricotta cheese, egg, 1 cup mozzarella, Parmesan, spinach, garlic powder, dried basil, salt, and pepper. Spread a generous spoonful of the ricotta mixture on each lasagna noodle and roll tightly. Spread 1 cup marinara sauce in the bottom of a 9x13 baking dish. Place rolled noodles seam-side down in the dish. Top with remaining marinara and sprinkle with the remaining 1/2 cup mozzarella cheese. Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes or until bubbly and slightly golden. Let rest for 5 minutes before serving. Garnish with fresh herbs if desired. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 375 kcal | Servings: 6 servings #lasagnarolls #easyitalianfood #weeknightdinner #familydinner #homemadepasta #comfortfood #bakedpasta #ricottarecipes #mozzarellalove #pastaideas #marinarasauce #cheesylove #pastabake #italianflavors #rolledlasagna #meatlessmeals #vegetariancomfortfood #ovenbaked #cheesepull #homecookedmeals Looking for a cozy, cheesy, and easy dinner? These Lasagna Rolls are packed with creamy ricotta, spinach, and smothered in marinara! 🧀🍅🍝
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  • Mulligatawny Soup

    Creamy Indian-Inspired Mulligatawny with Chicken and Apples

    Ingredients:

    2 tablespoons butter or ghee

    1 medium onion, finely chopped

    2 cloves garlic, minced

    1 tablespoon fresh ginger, grated

    1 tablespoon curry powder

    1/2 teaspoon ground turmeric

    1/4 teaspoon cayenne pepper (optional)

    1 large carrot, diced

    1 celery stalk, diced

    1 apple (preferably Granny Smith), peeled and chopped

    1/2 cup red lentils, rinsed

    1/2 cup basmati rice, rinsed

    4 cups chicken broth

    1 cup cooked shredded chicken

    1 cup full-fat coconut milk

    Salt and black pepper to taste

    Fresh cilantro for garnish

    Juice of half a lemon

    Directions:

    In a large pot, melt butter over medium heat. Add onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant.

    Stir in curry powder, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices.

    Add carrot, celery, and apple. Stir and cook for another 3 minutes.

    Add red lentils, rice, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes or until lentils and rice are tender.

    Stir in shredded chicken and coconut milk. Cook uncovered for another 5-7 minutes to heat through.

    Season with salt, pepper, and lemon juice. Adjust consistency with more broth or water if desired.

    Garnish with fresh cilantro before serving.

    Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

    Kcal: 360 kcal | Servings: 6 servings

    #indianinspired #comfortfood #mulligatawny #souprecipes #chickensoup #glutenfree #dairyfree #spicyfood #lentilsoup #heartymeals #weeknightdinner #easyrecipes #souprecipe #onepotmeal #nutritious #cozyfood #wholesomeeats #applesoup #riceandlentils #fallfavorites

    Warming up with this creamy, spiced Mulligatawny Soup tonight! A cozy bowl of goodness that’s packed with flavor and comfort.
    Mulligatawny Soup Creamy Indian-Inspired Mulligatawny with Chicken and Apples Ingredients: 2 tablespoons butter or ghee 1 medium onion, finely chopped 2 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 tablespoon curry powder 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne pepper (optional) 1 large carrot, diced 1 celery stalk, diced 1 apple (preferably Granny Smith), peeled and chopped 1/2 cup red lentils, rinsed 1/2 cup basmati rice, rinsed 4 cups chicken broth 1 cup cooked shredded chicken 1 cup full-fat coconut milk Salt and black pepper to taste Fresh cilantro for garnish Juice of half a lemon Directions: In a large pot, melt butter over medium heat. Add onion, garlic, and ginger. Sauté for 3-4 minutes until soft and fragrant. Stir in curry powder, turmeric, and cayenne pepper. Cook for 1 minute to toast the spices. Add carrot, celery, and apple. Stir and cook for another 3 minutes. Add red lentils, rice, and chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer for 25 minutes or until lentils and rice are tender. Stir in shredded chicken and coconut milk. Cook uncovered for another 5-7 minutes to heat through. Season with salt, pepper, and lemon juice. Adjust consistency with more broth or water if desired. Garnish with fresh cilantro before serving. Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes Kcal: 360 kcal | Servings: 6 servings #indianinspired #comfortfood #mulligatawny #souprecipes #chickensoup #glutenfree #dairyfree #spicyfood #lentilsoup #heartymeals #weeknightdinner #easyrecipes #souprecipe #onepotmeal #nutritious #cozyfood #wholesomeeats #applesoup #riceandlentils #fallfavorites Warming up with this creamy, spiced Mulligatawny Soup tonight! 🍲✨ A cozy bowl of goodness that’s packed with flavor and comfort.
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