Vegetarian Lasagna with Goat Cheese and Roasted Vegetables

We are a meat-eating family, and proud of it! But ever since my husband was diagnosed with high cholesterol (high is a very generous term, I believe his doctor actually said "WTF do you eat???" when he saw hubs's number) I've been trying to incorporate more vegetarian meals into my repertoire.

A friend on the twitter @TNy_Photography asked me the other day if I had a vegetarian lasgana recipe, and as luck would have it, rolling around in my head I did! when I had heard that my cholesterol pill-popping husband had 4 gigantic hot dogs for lunch at work the other day I knew it was a good time to serve him some veggies and make this lasgana.

You can make this lasagna the traditional way by just alternating layers of noodles and cheese and veggies, but I think the rolls look pretty and are better for portion control as you can see exactly what you're getting. They also don't take that much more time to make than the layering method and they hold together very well.

 

Start out by laying out your cooked to slightly under al denté noodles.
Sorry about the picture, the lighting over my island is okay for cooking, not so much for picture taking.

Blend the goat cheese and ricotta together and spread out over the noodles
stopping short 2" from one end.

Purée 1/2 your roasted veggies and add to the jarred marinara. Spoon about 2 tbsp of the sauce over the cheese and then top with roasted veggies.

Stand back and admire how amazing this looks, Seriously. I'm dying here.

Roll up the noodles towards the end you left the gap.

Place the seam side down and voilà! A lasagna roll!

Spread a bit of the sauce over the bottom of a dish and arrange the rolls seam side down in the pan.

Top with some more sauce and the shredded mozzarella, and bake at 350˚F for 30 minutes.

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 Vegetarian Lasagna with Goat Cheese and Roasted Vegetables

1 onion, diced
1 zucchini, diced
1 yellow zucchini (summer squash), diced
1 red pepper, diced
1 green pepper, diced
1 c mushrooms, diced
2 tbsp extra-virgin olive oil
1 tbsp oregano
salt and pepper
12 lasgana noodles
1 jar of your favourite marinara (or your own homemade)
4 oz herbed goat cheese (plain goat cheese works too)
1 c ricotta cheese
2 c mozzarella, shredded

Instructions:

1. Toss your diced onions, peppers, zucchinis, and mushrooms with the olive oil, oregano and a bit of salt and pepper and spread out onto a cookie sheet. Roast at 450˚F for about 15-20 minutes or until nice and soft.
2. In the meantime, boil your lasagna noodles in salted water until just slightly under done from al denté (they will continue to cook in the oven). Drain and rinse and allow to cool slightly.
3. Bring your goat cheese and ricotta to room temperature and blend together with a spatula or hand mixer.
4. Remove your veggies from the oven and purée half of them until almost smooth. Add the puréed mixture to the jarred marinara and mix well to combine.
5. Lay out your cooked noodles and spread about 2 tbsp of the goat cheese/ricotta mixture over top leaving about 2" uncovered at one end.
6. Spoon about 2 tbsp pf the purée/marinara mixture over the cheese and top with some of the roasted veggies.
7. Roll the noodled up towards the end with the gap.
8. Spread some of the sauce over the bottom of a casserole or lasagna dish and arrange the lasagna rolls seam side down in the dish.
9. Top with the remaining sauce and the mozzarella cheese.
10. Cover with tinfoil and bake at 350˚F for 20 minutes. Remove the tinfoil and bake an additional 5-10 minutes. Remove from the oven and serve!

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BLT Pasta Salad and a Giveaway!

Our barbequing has been kicked into overdrive the past two weeks. Temperatures are soaring and no way am I standing in a hot kitchen over a boiling pot of anything! I do not enjoy sweating. Thank the good people at Napoleon that our grill has a side burner, it allows me to make this amazing pasta salad outside and not turn my kitchen into a sauna.

I can't wait to take this salad to a picnic or barbeque at someone else's house, I mean, who doesn't love bacon? It'll be the most popular salad on the buffet table! This salad is also great for quick lunches and if you add some grilled chicken  you've got an easy, and totally yummy dinner salad.

I don't recommend adding the lettuce until you're ready to eat as it'll get soggy and you lose the great crunch factor of a nice head of iceburg lettuce.

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BLT Pasta Salad adapted from Betty Crocker's "it's Summer" 2010

8 strips bacon, cooked crisp and chopped
4 c cooked rotini
1 1/2 c grape tomatoes, halved
1/2 head iceburg lettuce, thinly sliced
1/2 c mayonnaise
1/2 c ranch dressing
fresh cracked black pepper
1/2 tsp seasoned salt
chives

Instructions:

1. Cook your pasta to al denté in salted water and rinse lightly.
2. Cook your bacon until crispy and chop into 1/2" pieces.
3. Mix the mayonnaise, ranch dressing, salt and pepper together.
4. Combine the pasta, bacon, lettuce, tomatoes and dressing in a large bowl mixing to coat the salad evenly.
5. Garnish with chopped chives and keep chilled until ready to serve.

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And now for a fantastic Summer Giveaway from my good friends at General Mills Canada!

Planning on hosting a Barbeque or picnic this summer? Or do you just like to grill for your family? Either way you're gonna love this Summer Prize Pack from General Mills!

Prize Pack Contains:
Barbecue Utensil Set
Paper Plates
Colourful Napkins
General Mills goodies from:
    Old El Paso
    Cheerios (including NEW Chocolate Cheerios!)
    Fibre 1
    Betty Crocker
    Nature Valley

Here are the rules:

All you have to do is head over to http://www.lifemadedelicious.ca/ and then come back here and tell me what your favourite LMD summer recipe is!

Contest is open to Canadian Residents only (We have a crazy postal strike and food items can't be shipped internationally).

Please include a way to reach you if you win (link to blog or website, email address, etc...).

A winner will be picked on July 7th. Good luck and happy Barbequing!

enjoy,

Amanda

please see my disclosure page for information on my Life Made Delicious Partnership.

Meatballs and Marinara

There is just something so comforting about a plate of spaghetti and meatballs isn't there? And man-o-man did I ever need some TLC this week! The flu hit our house pretty hard. My little germ magnet, Emily, brought the flu home with us from our trip to Great Wolf Lodge (a 2 year old getting sick at a water park... why didn't I see THAT coming?) and passed it on to me. I very rarely get sick so it hit me like a ton of bricks. After I had it it went to my 4 year old and then the baby. Needless to say it's been a rough week of laundry, carpet scrubbing and bathroom bleaching.

When I was finally feeling well enough to eat something other than toast I wanted my favourite dinner, spaghetti and meatballs. I know what you're thinking, meatballs are time consuming to make, what with the mixing, kneading, rolling, frying in small batches, etc... Pfft! Who needs all that, I've simplified the whole process to make it fast and less messy and greasy! (And less painful, I never fail to burn myself when splattering grease is involved.) You can make these as spicy or mild as you like and serve them with whatever kind of pasta your family likes.  Buono appetito!

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Meatballs and Marinara

for the meatballs:

1/4 c Italian seasoned bread crumbs
1 egg, lightly beaten
3 tbsp cream (I use half and half, but heavy or light would work)
1/4 c grated parmesan cheese
1 tbsp hot pepper flakes (optional)
2 cloves garlic, minced
1 tsp salt
fresh ground black pepper
1 lb lean ground beef

for the marinara:

2 med carrots, diced small
1 onion, diced
2 stalks celery, diced small
1/2 c chicken broth
1/2 c tomato paste
1 16oz can of diced plum tomatoes
2 tsp dried basil
salt & pepper to taste

1. In a large bowl mix the bread crumbs, egg, cream, parmesan, hot pepper flakes, garlic and salt and pepper until combined.
2. Add the ground beef and mix using your hands jut until everything is incorporated. (Over-mixing makes tough, dry meatballs)
3. Roll meatball mixture into 1" balls (or use a 1" scoop) and place balls on a cookie sheet. Bake in a preheated 350˚F oven for 20-30 minutes.
4. In the meantime, sautée the carrots, celery and onions in a light drizzle of extra-virgin olive oil for 5 minutes.
5. Add the chicken broth and simmer over medium heat for another 5 minutes or until the veggies are tender.
6. Add the tomato paste, diced tomatoes and seasonings. Simmer over low heat.
7. When the meatballs are done. remove from the cookie sheet and add to the tomato sauce.
8. Serve over cooked pasta of your liking and top with parmesan cheese.

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enjoy!

Easy-Peasy Stove Top Mac & Cheese

I am so depressed. It was looking like spring was just around the corner, then I woke up to a fresh foot of heavy, wet snow that shut down the highways and closed the schools the last day before March Break (are you kidding me?!). And then to top it off, my oven has broken. Something is wrong with the thermostat, it just keeps getting hotter and hotter and burns everything (wah!). The only cure for this: comfort food. Bring on the Mac & Cheese!

I am waaaay too impatient for the "in the oven with bread crumbs on top" kind (perfect considering my oven has gone on strike). When I want Mac & Cheese I want it fast, so I make a stove top version that's creamy, cheesy and makes my husband look at me with that "look", you know the one. The one that says "Go buy any pair of shoes you want... with my credit card.". (where did you think I was going with that? This is a FAMILY site! Geez!)

I start with a basic béchamel sauce (don't be scared) and melt a few different cheeses into it to make a rich, velvety soft cheese sauce. My kids prefer macaroni for this but any short pasta like penne, rotini or "scoobi-doo" noodles will do.

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Easy-Peasy Stove Top Mac & Cheese

3 c uncooked macaroni (or other short pasta)
1/4 c butter
1/3 c flour
1 c milk
1/2 c Cheez Whiz
1 c Velveeta
1 c shredded cheddar (I use marble)
pinch of paprika
salt & pepper to taste

Instructions:

1. Cook pasta to package directions.
2. In a large pot or saucepan, melt butter over medium heat.
3. Add flour and stir to combine. Cook flour/butter mixture, stirring frequently with a whisk, for 3-5 minutes or until flour has developed a light golden colour.
4. Reduce heat to low and slowly add milk, whisking constantly until everything is incorporated and the sauce is smooth.
5. When the béchamel has thickened to the consistency of cake batter, add the Cheez Whiz and Velveeta. Stir with a spoon until cheese has melted.
6. Add the shredded cheddar and stir until melted.
7. Season with paprika, salt and pepper to taste.
8. Add cooked pasta to the cheese sauce and heat through. Serve with a side salad or fresh, crusty bread.

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enjoy!

Baked Gnocchi

We're in the middle of one heck of a heat wave. 38-40˚C (that's 100.4-104˚F for my American readers) everyday now for a week. The humidity is wilting, the heat, oppressive. Thankfully my darling husband, foreseeing me being super uncomfortable this summer should the temperature skyrocket (I'm in my 3rd trimester now), bought me central air 3 weeks ago. He really does love me. So I've been coping with the heat fairly well. But the temperature certainly changes how we eat. As it gets hotter you tend to want to eat lighter. Simple salads and cold dishes tend to be what we all crave when the mercury rises... unless you're a pregnant gal and you have A/C. Then you want crazy things like baked pastas.

As I mentioned in my previous post, I've been trying to cook better for my hubby, really watching every single ingredient I cook with for cholesterol, sodium and fat. I love Gnocchi, as does he, so when I found myself craving pasta this week I headed to the refrigerated section of the grocery store (it's too hot to make gnocchi from scratch!) and picked up a package of gnocchi to read the label. 0 mg cholesterol, low in sodium, low in fat, low in calories... I was thrilled!

In 40˚ weather I made my Baked Gnocchi. I'm crazy, I know. But really it's quite a light dish (as gnocchi goes) and served with a generous side salad we felt satisfied and not like we had eaten a big heavy meal. You could certainly just make this stove top and not turn on your oven, or "bake" it on your BBQ, any way you choose to make it I hope you give it a try cause it's incredibly tasty!

Look at all those Bocconcini pearls. Little balls of cheesy goodness.

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Baked Gnocchi

2 pkgs of premade Gnocchi (I use Maestro but any will do)
1 tbsp extra virgin olive oil
1 small onion, diced
3 cloves garlic, minced
1 14oz can of diced tomatoes
1 tbsp Italian seasoning
5 fresh basil leaves, jullienned
sea salt & freshly ground black pepper (to taste)
1 500ml container Bocconcini Pearls*
2 c baby spinach
1/4 c shaved parmesan cheese

Instructions:

1. In a sauté pan, heat the olive oil and add the onions and garlic and cook over medium heat until the onions are translucent.
2. Add the tomatoes, Italian seasoning and salt & pepper. Continue to simmer over med-low heat while you cook the gnocchi.
3. Bring a pot of salted water to boil and add the gnocchi. Cook just until the gnocchi rise to the surface of the water and drain immediately.
4. Add the gnocchi, bocconcini and spinach to the tomato sauce and stir to incorporate. (you can continue on the stove top here if you wish heating over low until the bocconcini pearls melt.)
5. Pour pasta into a greased (Pam) casserole dish and sprinkle with the parmesan cheese.
6. Bake at 350˚F for 20 minutes or until the bocconcini melts.
7. Serve alongside a salad for a light and healthy meal!

* If you're unfamiliar with Bocconcini it's just small balls of fresh mozzarella. I've tried using shredded mozzarella and the larger Baby Bocconcini but I find the pearls to be best because they don't overpower the gnocchi or make it too chewy. Bocconcini Pearls can be found in the deli section with the other specialty cheeses.

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enjoy!

Amanda's Chicken Parmesan

I may or may not have a cheese addiction. And by "may not" I mean I totally do. This weekend I asked my twitter peeps what they'd like to see more of on my blog. I got some great requests and suggestions. One of them was for more pictorial posts for those not so adept in the kitchen (thanks @Avalea!), and another was for me to post my weekly meal plan (as per my meal plan post) every week so that some hard working moms could follow it. I'm always happy to oblige.



This is one of my favourite pasta recipes. I LOVVVVVE Chicken Parmesan. Noodles, breaded tender chicken breast, and cheese... mmmmmm. Comfort food at it's best. I have a pretty busy week ahead and I wanted to start it off right with this dish. It sounds complicated but it's pretty simple.

(Please excuse the pitiful photography, my kitchen is pretty dark in the evenings and I haven't mastered the fine art of cooking with one hand and shooting with the other yet!)

Start by placing your chicken breasts (one at a time) between some plastic wrap and pounding the living daylights out of it until it's an even thickness. This ensures even cooking, also, it's a great stress reliever after a hard day.
Ignore that sticker on my mallet, that sucker just won't come off!

Next, pat your chicken breast with some paper towel to dry them off. Wet meat doesn't bread well.

Now you're gonna need to set up a little breading station. In one shallow dish you'll need flour, which I season with some sea salt & freshly ground pepper. In the 2nd you need some eggs that are lightly beaten and in the 3rd, bread crumbs. I like to use seasoned Italian bread crumbs to which I add a little hot pepper flake action. Piccante!

Now to bread, don't worry, you can do this. First put your chicken in the flour turning to coat both sides. This gives the egg something to stick to. Then dredge the floured chicken in the egg mixture. Then move your floured/egged (is that a word, egged? it is now) chicken to the bread crumbs. Place in the bread crumbs and press down lightly to get the bread crumbs to really stick to the chicken, Then flip it over and press down again.

Heat a little extra-virgin Olive Oil in a skillet and brown your chicken cutlets until golden. They're not fully cooked yet, but don't worry, they'll finish in the oven. I'm not trying to get anyone to eat under-cooked chicken!

Transfer the chicken to a baking dish and cover with your favourite pasta sauce. Homemade or bottled, your call. Then top with some shredded mozzarella and parmesan cheese. Mmmmm. Cheese.

Bake at 350˚F for 20 minutes. In the meantime cook some of your favourite pasta to al dente.
Top your cooked pasta with more pasta sauce and a cheesy, saucy chicken cutlet. Now mangi!(that's supposed to be eat in Italian, hope I got it right!)

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Amanda's Chicken Parmesan

4 chicken breasts
1/2 c flour
2 eggs, lightly beaten
1 c seasoned Italian bread crumbs
1 tsp salt
1 tsp pepper
1 tsp hot pepper flakes
1 tbsp extra-virgin olive oil
1 c shredded mozzarella cheese
1/2 c shredded parmesan
3 c pasta sauce, your favourite
4 c cooked pasta, your favourite, I enjoy spaghetti or buccatini with this

Instructions:

1. Start by placing your chicken breasts (one at a time) between some plastic wrap and pounding it until it's an even thickness. This ensures even cooking.
2. Pat the chicken breasts with paper towel to dry them off.
3. Set up a little breading station. In the first dish put the flour, seasoned with some sea salt & freshly ground pepper. In the 2nd put the eggs and lightly beat. In the 3rd put the bread crumbs and add the hot pepper flakes. stirring to mix.
4. One at a time, put the chicken in the flour turning to coat both sides. This gives the egg something to stick to.
5. Then dredge the floured chicken in the egg mixture.
6. Then move the chicken to the bread crumbs. Place in the bread crumbs and press down lightly to get the breadcrumbs to really stick to the chicken, Then flip it over and press down again.
7. Heat the extra-virgin olive oil in a skillet and brown the chicken cutlets until golden.
8. Transfer the chicken to a baking dish and cover with the pasta sauce. Then top with the shredded mozzarella and parmesan cheese.
9. Bake at 350˚F for 20 minutes.
10. In the meantime cook some of your favourite pasta to al dente.
11. Top the cooked pasta with more pasta sauce and a chicken cutlet.

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enjoy!

Sausage and Pepper Penne

Pasta is my absolute favourite dinner. There are dozens of varieties, shapes, colours, whole wheat, whole grain, etc... And then there's all the sauces that you can add: cream, tomato, rosé, smooth, chunky, spicy, etc... The combinations are endless and you're only limited by your imagination.

My husband's favourite pasta dish is my Sausage and Pepper Penne. I used to make it pretty spicy but ever since the kidlets came along I've toned it down to their palate cause they love it too (also, the heartburn was killing me!). Tons of colourful peppers, delicious thin slices of Italian sausage and loads of tomatoes and you've got a huge put of yum!

This is a great, easy, no-fuss dish you can make on a hectic weekday night or for a dinner party with friends. Mmmmm, pasta!

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Sausage and Pepper Penne

4 Italian Sausages, Mild or Hot (your call!), sliced thinly
1 tbsp. extra-virgin olive oil
1 med. onion, cut into 1" chunks
1 green pepper, cut into 1" chunks
1 yellow pepper, cut into 1" chunks
1 orange pepper, cut into 1" chunks
1 red pepper, cut into 1" chunks
2 cloves garlic, minced
1 c. mushrooms, quartered (I forgot to put them in this time, pregnancy brain!)
1/2 c. beef stock
1 26 oz. can diced tomatoes
1 c. crushed tomatoes
salt & pepper to taste
2 c. uncooked penne pasta (any pasta will do really)

Instructions:

1. In a large skillet, cook the sausage slices until done.
2. Remove the sausage and set it aside. Drain the fat from the pan.
3. Add the olive oil to the pan. Add the veggies and garlic.
4. Sauté for 5 minutes. Add the beef stock, diced tomatoes, crushed tomatoes and salt & pepper.
5. Allow to simmer for 20 minutes.
6. In the meantime, cook your pasta (according to package instructions) until al denté.
7. Drain your pasta and top with sauce and serve.

Note: This recipe usually makes enough sauce for 2 dinners for 4 people (unless you like a lot of sauce on your pasta!). I freeze leftover sauce for another time.

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enjoy!
Amanda

Cheesy Baked Penne with Roasted Veggies

I think I was Italian in a former life. Pasta calls to me. If I could have it every night without my husband rolling his eyes and saying "Pasta, again?", I would.

I'm always looking for new ways to dress up noodles so I watch a lot of Bobby Flay and Mario Batali and Giada DeLaurentiis on the Food Network. One afternoon Giada was on and she made this incredible baked pasta dish full of roasted veggies. I was licking the TV screen by the time she pulled it out of the oven. I rushed right out and got the ingredients. Then, being me, I added some of my own and changed some quantities and what resulted was A-MAZE-ING. My husband had seconds... and then thirds, both my kids ate it up like I hadn't fed them all day, and I felt like I really gave my family something nutritious and satisfying for dinner.

More cheesy than saucy, this pasta bake is full of veggies and the recipe makes enough for leftovers. It's easy, it's filling, it's vegetarian (I snuck that one by my husband!) and it's delish!

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Cheesy Baked Penne with Roasted Veggies adapted from Giada DeLaurentiis

1 red pepper, cored and cut into 1-inch wide strips
1 green pepper, cored and cut into 1-inch wide strips
1 yellow pepper, cored and cut into 1-inch wide strips
2 small zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash (yellow zucchini), quartered lengthwise and cut into 1-inch cubes
1 cup mushrooms, quartered
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 clove garlic, minced
1 tablespoon dried Italian herb mix or Club House Roasted Garlic & Peppers Seasoning
1 pound penne pasta
1 jar (3 cups) marinara sauce (store bought or homemade, I use Classico Garden Vegetable)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Instructions:

1. Preheat the oven to 450 degrees F.
2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
3. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Cook to just under al dente since you will be cooking the pasta a second time in the oven.
4. In a large bowl, toss the drained pasta with the roasted vegetables, pasta sauce, garlic, cheeses, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

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enjoy!

Amanda