Hey Grandpa, What's for Supper? Part 2

[Stephanie R]

tonight is lasagna. I love it cause, well, it's lasagna

, it's my family's most requested meal and it's pretty much a no-brainer to fix. I use spinach in the filling, so I don't even do a salad or anything with it, just the lasagna.

Yum, I love lasagna.

Tonight I decided to clean up all the bits and pieces I had in my fridge and freezer. So I'm making a meatloaf using some three or four freezer bags of small amounts of ground beef, half of the last onion, one of the last two celery stalks, the last two pieces of bacon, and the last store bought egg (I used store bought eggs to bake the four cakes I've made in the last 6 weeks - oy my waistline - because I don't want to use my precious eggs). Farro pilaf, using the other celery stalk, and the other half of my last onion, my one remaining carrot, and the last bit of chicken stock in the fridge. And green beans. I love when I can do that.

 

[wyoDreamer]

@donrae I haven't been able to make a decent lasagna - it's either overly dry or really watery.

Last night was A&W Rootbeer Floats. Oh and cheeseburgers.... Rootbeer was the most important part.

Tonight it is going to be Cracker Chicken and leftover Cheesy Potatoes.

 

[ronott1]

@donrae I haven't been able to make a decent lasagna - it's either overly dry or really watery.

Last night was A&W Rootbeer Floats. Oh and cheeseburgers.... Rootbeer was the most important part.

Tonight it is going to be Cracker Chicken and leftover Cheesy Potatoes.

Try this:


Quote: Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 12 lasagna roll ups, about 8 servings


Ingredients

• 2 Tbsp extra virgin olive oil
• 1/3 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 Tbsp tomato paste
• 2 Tbsp chopped fresh basil (or 2 tsp dry)
• Salt and freshly ground black pepper
• 12 lasagna noodles
• 1 (10 oz) package fresh spinach, steamed (or frozen, thawed)
• 15 oz ricotta cheese
• 1 large egg
• 2 Tbsp chopped fresh parsley (or 2 tsp dry)
• 10 oz mozzarella, shredded, divided (2 1/2 cups)
• 3 oz finely asiago cheese (scant 1 cup)
• 2 oz finely shredded Romano or parmesan cheese (2/3 cup)

Directions

• For the marinara sauce:
• Heat olive oil in a medium saucepan over medium heat. Once hot, add onion and saute until tender about 3 minutes. Add garlic and saute 30 seconds longer. Add crushed tomatoes, tomato paste, and basil and season with salt and pepper to taste. Reduce heat to low and allow to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.
• For the pasta:
• Prepare pasta according to directions listed on package, then drain and once noodles are cool enough to handle, align on parchment or wax paper, side by side. Preheat oven to 375 degrees.
• For the cheese filling:
• While pasta is boiling, drain steamed or frozen spinach in paper towels, pressing out some of the excess moisture (I wouldn't drain all of it, I think a little will keep the noodles moist), then chop spinach. In a mixing bowl stir together, spinach, ricotta, egg, parsley and season with salt and pepper to taste. Mix in 1 1/2 cups of the mozzarella, the asiago and Romano cheese.
• To assemble lasagna roll ups:
• Spread 1/4 cup (barely heaping) of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 - 28 minutes, until cooked through.

It is a nice take on Lasagna. It comes out moist.

 

[ronott1]

@donrae

and others that might want sourdough starter!

I have dried a batch and can send starter out to some of you.

Send me a pm with a mailing address and I will mail a start out.

 

[Stephanie R]

Last night I was uninspired, so it was pasta with homemade red sauce, spicy italian sausage and mushrooms, with a grandma/bellyache salad.

I fear that I will be uninspired tonight also. Probably tacos.

 

[3goodeggs]

grandma/bellyache salad.
what is that?
I googled, and can not find it.

 

[donrae]

Last night was fish Olympia made with tilapia. I need to remember to use that fish more often, like on nights I didn't prep or thaw something out. The fillets don't need to be thawed and cook quickly, and we really enjoyed the meal last night. Served with rice and a big green salad.

Tonight is chicken broccoli casserole.

 

[Stephanie R]

grandma/bellyache salad.
what is that?
I googled, and can not find it.

Those are the names my family has given a very simple salad my grandmother used to make. It's veg oil, ACV, salt and pepper, and lots of garlic, tossed with romaine and black olives (so so yummy). We've always called it grandma salad, but my young niece started calling it bellyache because her dad, my brother, would eat so much of it that he would complain about having a bellyache. We like ours with lots and lots of garlic and a nice bite from the ACV.

 

[Stephanie R]

Last night was fish Olympia made with tilapia. I need to remember to use that fish more often, like on nights I didn't prep or thaw something out. The fillets don't need to be thawed and cook quickly, and we really enjoyed the meal last night. Served with rice and a big green salad.

Tonight is chicken broccoli casserole.

I have tried and tried to like tilapia. It always tastes like a moldy dish cloth to me. And I discovered this past year that my friend has that same reaction to it. I prefer snapper or cod.

 

[Stephanie R]

So Friday night we opted for take out pizza. No dishes - yay. And last night I made tacos with a mexican style rice. I'm clueless about tonight.