Saturday, June 29, 2019

BOMB ASS BUFFALO CAULIFLOWER TACOS

BOMB ASS BUFFALO CAULIFLOWER TACOS | #Cookingrecipes #Veggierecipes #Meatlessmeals #Vegetarianveganrecipes #Vegetariandishes #Wholefoodrecipes #Vegetarianrecipesdinnerhealthy #Vegetarianrecipeshealthyeasy #Veganrecipeshealthy #Vegetariandishes #Wholefoodrecipes #Vegandishes



Ingredients

  • Pesto Cream Sauce -
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened coconut milk
  • 1 small garlic clove
  • 1 cup fresh basil leaves
  • Sea salt and pepper to taste
  • Buffalo Cauliflower -
  • 1 large head of cauliflower (Don't cut the florets too small)
  • 1 cup oat flour
  • 1 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/8 tsp black pepper
  • 2 cups unsweetened coconut milk (from a carton)
  • 1 1/2 cups panko breadcrumbs
  • 2 cups Frank's buffalo sauce



Instructions

  1. Pesto Cream Sauce -
  2. Add all the pesto ingredients to a high powered blender and blend on high until smooth and creamy. Store in the fridge until you're ready to serve.
  3. Buffalo Cauliflower -
  4. Preheat the oven to 425 degrees. Cut large florets off the head of cauliflower.
  5. In a large mixing bowl, combine the oat flour, garlic powder, black pepper, smoked paprika, and coconut milk. Mix until the lumps have dissolved. Add the large cauliflower florets to the bowl with the wet ingredients and mix to coat every nook and cranny of the cauliflower.
  6. Pour the breadcrumbs into a small bowl. Use tongs to pull each piece of cauliflower out of the batter, tap the side lightly to get rid of any excess, and then dip each piece in the breadcrumbs and place it on a parchment lined tray. Bake for 15 minutes.
  7. Remove the tray from the oven. Carefully, put the cauliflower bites into a big bowl and pour the buffalo sauce over the top and gently mix it to coat each piece.
  8. Return the coated cauliflower florets back onto the tray and bake it for an additional 10-12 minutes or until cauliflower bites are crispy. Then build your tacos!

recipe adapted  >>>>>  here


Thursday, June 27, 2019

‘Thick ‘n Fudgy’ Chocolate Explosion Cookies

‘Thick ‘n Fudgy’ Chocolate Explosion Cookies | #Cookierecipes #Chocolatechocolatechipcookieschewy #Fudgeeasy #Dessertrecipes #Cookingrecipes #Applefritterbread #Fooddeserts #Cakevideos #Dessertrecipesvideos #Cookiedesserts #Browniecookies #Deliciousdesserts

Ingredients

  • 1 cup butter. softened
  • 1½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1/3 cup Hershey's Spreadable Chocolate
  • 2 1/2 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 1/2 cups Dark chocolate chips reserve 1/2 cup for tops of cookies
  • 1 1/2 cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
  • Optional: Hershey's Spreadable Chocolate for drizzling

Instructions

  1. Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
  2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
  3. Add in the eggs and Hershey's Spreadable Chocolate and mix until just combined.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
  6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
  7. Cover dough and place in fridge for 30 minutes or so.
  8. Using a large scoop, scoop the dough balls out and then roll the dough into even balls. Flatten just a tad and with the 1/2 cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
  9. Place on baking sheet and bake for 8-10 minutes and transfer to a cooling rack.
  10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
  11. If you want to add some extra chocolate 'oomph', melt some Hershey's Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
  12. Snip small hole in tip, squeeze and drizzle back and forth on cookies.

recipe adapted  >>>>>  here

Sunday, June 23, 2019

Cookies and Cream Cookies

Cookies and Cream Cookies | #Redvelvetgooeybuttercookies #Dessertrecipes #Bakingrecipes #Deliciousdesserts #Cookiedesserts #Cakecookies #Chocolatemintcookies #Dessertrecipes #Cookiedesserts #Bakingrecipes #Deliciousdesserts #Sweetrecipes

Ingredients

  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 (4.2 ounce) package Cookies 'n Creme pudding mix (do not make according to package directions - you just need the dry pudding mix)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups white chocolate chips
  • 15 Oreo cookies, very coarsely chopped

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, cream butter and sugars together and then add pudding mix until blended. Stir in the eggs and vanilla.
  3. In a separate bowl, combine the flour and baking soda with a whisk then add it to the wet ingredients. Stir in the chocolate chips and Oreo cookies. Drop cookies by rounded spoonfuls onto greased cookie sheet.
  4. Bake for 10 minutes in preheated oven until cookies tops barely have a touch of brown (do not over bake).

Recipe adapted >>>>>  here

Everyday Baked Chicken

Everyday Baked Chicken | #Healthycasserolerecipes #Weightwatchersenchiladacasserole #Wwrecipeswithpoints #Weightwatcherschickenenchiladabake #Weightwatcherschickenrecipes #Wwchickenenchiladabake #Ketodinnerrecipes #Stuffedchickenrecipes #Easydinnerrecipes #Ketochickenrecipes #Chickenrecipeseasy #Chickenrecipesfordinner

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon paprika
  • Spray Oil

Instructions

  1. Preheat your oven to 425.
  2. Mix all of your dry spices together.
  3. Spray a baking pan with oil and place your chicken breasts on the pan.
  4. Sprinkle your spice mixture over the chicken and rub into the chicken with your hands. Repeat on the other side.
  5. Bake in the oven for 10 minutes and flip and bake for 10 more.

Recipe has been adapted from >>>>>  here

Thursday, June 20, 2019

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE | #Blueberryavocadosmoothie #Cashewchickenlettucewraps #Dessertrecipes #Cookingrecipes #Cupcakecakes #Yummysweets #Whitechocolateraspberrycheesecake #Dessertrecipesvideos #Turtlecheesecakerecipes #Cheesecakefactorycopycatrecipes #Cheesecakerecipesvideos #Carrotcakecheesecakerecipe

Ingredients

  • 1 (12 oz.) package frozen raspberries
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 2 cups white chocolate chips
  • 1/2 cup Half and Half
  • 3 (8 oz.) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon flour
  • 3 eggs, room temperature
  • 1 teaspoon vanilla

Instructions

  1. In a medium bowl, mix together graham cracker crumbs and melted butter. Press mixture into the bottom of a lightly greased 9 inch springform pan.
  2. In a medium saucepan, make the raspberry sauce by combining raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  3. Place a baking pan filled with hot water on the lower rack of the oven. Preheat oven to 325 degrees. In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. Alternately, white chocolate can be melted in the microwave with the Half and Half in a glass bowl, at 50% power, stirring every 30-60 seconds until smooth.
  4. In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer until smooth. Blend in flour. With mixer on low speed, blend in eggs one at a time. Blend in vanilla and melted white chocolate.
  5. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  6. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

recipe adapted  >>>>>  here

Tomato Cucumber Feta Salad

Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Ingredients

  • 3 large cucumbers peeled and chopped (about 4 cups)
  • 5-6 Roma tomatoes chopped (about 4 cups)
  • 1 large red onion chopped
  • 8 oz. feta cheese cut into squares
  • 1/2 c. olive oil
  • 1/4 c. red wine vinegar
  • 1/2 Tbsp. dried oregano
  • 1/2 Tbsp. minced garlic 3 cloves
  • 1/2 tsp. dijon mustard
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Instructions

  1. Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.
  2. Prepare dressing by combining all ingredients and shaking well.
  3. Pour dressing over salad and stir to combine.
Tomato Cucumber Feta Salad | #Veggiesides #Delicioussalads #Healthysalads #Soupandsalad #Cookingrecipes #Vegetarianrecipes #Veggieburger #Veganrecipes #Cookingrecipes #Yummyfood #Saladrecipes #Soupandsalad

Recipe adapted >>>>>  here

Tuesday, June 18, 2019

Garlic Butter Steak Bites Recipe

Garlic Butter Steak Bites Recipe | #Steakbites #Dessertrecipes #Fruitsalad #Shrimpfoilpackets #Breakfastideas #Foodvideos #Steakbites #Beefrecipes #Steakandzoodles #Healthysteakrecipes #Shrimprecipes #Healthydinnerrecipes

Ingredients

  • 1.5 pounds sirloin steak - cut into small cubes
  • 1 tbsp olive oil
  • salt and pepper - to season
  • 4 tbsp salted butter
  • 5 cloves garlic - minced
  • 1/2 tsp fresh ground black pepper - plus more to taste
  • 2 tbsp fresh parsley - finely chopped

Instructions

  1. Add olive oil to a large skillet over medium-high heat. Once the pan is hot add the steak in a single layer, working in batches as needed. Sprinkle with salt and pepper to season. Cook the steak for 4-5 minutes, stirring often.
  2. Reduce heat to medium-low and melt the butter in the pan. Add the minced garlic to the butter; cook for approximately 1 minute. Stir to coat the steak bites with the garlic butter and continue to cook for an additional 1-2 minutes.
  3. Remove pan from heat and sprinkle with fresh chopped parsley, salt, and pepper, to taste. Enjoy!

recipe adapted  >>>>>  here

CREAMY LEMON CHICKEN PICCATA

CREAMY LEMON CHICKEN PICCATA |  #chicken #chickenrecipes #chickendinner #easyfoodrecipes #healthyfood #healthyrecipes #Cookingrecipes #Poultryrecipes #Chickendinner #Fooddishes #Yummydinners #Yummyfood #Cookingrecipes #Chickendishes #Chickendinner #Garlicchicken #Fooddishes #Chickenbreast


Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • salt and pepper to taste
  • ¼ cup all purpose flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Olive Oil
  • 1 cup chicken broth
  • 2 whole Lemons
  • ¾ Cup Heavy Cream
  • ¼ cup capers
  • Chopped parsley, for garnish
  • 1 pound Angel Hair Pasta

Instructions

  1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts and dredge in the flour. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  2. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  3. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

recipe adapted >>>>>  here

Monday, June 17, 2019

Lemon Pepper Chicken

Lemon Pepper Chicken | #Lemonpepperchickenbaked #Simpledinnerrecipes #Cilantrolimechicken #Goodchickenrecipes #Lightchickenrecipes #Healthydinnerrecipeschicken #Easychickenrecipes #Lemonpeppermarinadechicken #Groundturkeyrecipesfordinnerhealthy #Groundturkeyrecipes #Koreanturkeymealprep #Groundturkeymealprep




Ingredients

  • 4 thin cut boneless skinless chicken breasts
  • 1/3 cup all purpose flour
  • 1 tablespoon lemon pepper seasoning or more to taste
  • salt to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped parsley


Instructions

  1. Mix together the flour, lemon pepper seasoning and salt to taste. Pour the flour mixture onto a plate or into a shallow bowl.
  2. Heat the olive oil in a large pan over medium high heat.
  3. Dredge the chicken breasts in the flour mixture, turning to coat evenly.
  4. Place the chicken in the pan and cook for 5-6 minutes per side or until done.
  5. Remove the chicken from the pan and place on a plate. Cover to keep warm.
  6. Melt the butter in the pan, and whisk in the lemon juice. Season with salt to taste.
  7. Spoon the sauce over the chicken. Sprinkle with parsley and serve.

recipe adapted  >>>>>  here


Saturday, June 15, 2019

Chocolate Chip Cookie Delight

Chocolate Chip Cookie Delight | #Chocolatechipcookiedelightrecipe #Cookielasagna #Cookiedelightdessert #Cookiedoughdesserts #Whitechocolatedesserts #Chocolatechipdesserts #Oreoiceboxcake #Oreoiceboxcake #Oreodessertrecipes #Chocolatechipcookiedelightrecipe #Iceboxcakerecipes #Pistachiodessert

Ingredients

  • 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 3 cups cold 2% milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • Optional: Chopped nuts, chocolate curls and miniature semisweet chocolate chips

Instructions

  1. Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9-in. baking pan. Bake at 350° until golden brown, 14-16 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with nuts and chocolate curls if desired.
  4. Cover and refrigerate until firm, 8 hours or overnight.

recipe adapted  >>>>>  here

Thursday, June 13, 2019

Healthy 3 Ingredient Chocolate Banana Ice Cream

Healthy 3 Ingredient Chocolate Banana Ice Cream | #Healthydesserts #Nicecreamrecipes #Smoothierecipes #Bananaicecreamhealthy3ingredients #Paleoicecreamrecipes #Bananaicecreamhealthy #Healthydesserts #Watermelonrecipes #Nicecreamrecipes #Cookingvideos #Smoothierecipes #Peanutbutterbananasoftserve

Ingredients

  • 4 frozen bananas, peeled
  • 1/4 cup cocoa powder
  • 2 tablespoons almond butter (can sub peanut butter)
  • Optional: 1/4 cup milk of choice (only use if you are making this in a food processor)

Instructions

  1. Chocolate Banana Ice Cream in your Blender
  2. Place the frozen bananas, cocoa powder, and almond butter into your high-powered blender.
  3. Blend the bananas on high speed using the plunger to push the bananas down as needed. After 2-3 minutes the ice cream will run smoothly.
  4. Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones.
  5. Chocolate Banana Ice Cream in your Food Processor
  6. Place the frozen bananas, cocoa powder, almond butter, and your choice of milk into your food processor. Pulse until the bananas are mostly broken down.
  7. Scrape the sides of the food processor then continue processing on high until the ice cream is smooth and creamy.
  8. Either eat right away or freeze for 2 hours so that it is hard enough to scoop into cones.

Recipe has been adapted from >>>>>  here

Cinnamon Sugar Mini Donuts

Cinnamon Sugar Mini Donuts | #Cinnamon #Sugar #Mini #Donuts #Dessertrecipes #Sweetbread #Doughnutrecipe #Cookingrecipes #Breakfastrecipes #Deliciousdesserts #Dessertrecipes #Sweetbread #Doughnutrecipe #Deliciousdesserts #Cookingrecipes #Sweetrecipes

Ingredients

  • 3 tablespoons melted butter
  • 1/4 cup melted coconut oil (Or vegetable)
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Seeds one from vanilla bean (or add another teaspoon extract)
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 2 1/2 cups flour
  • 2 tablespoons butter
  • 3/4 cup sugar
  • 2-3 tablespoons cinnamon

Instructions

  1. Preheat oven to 400 and spray with PAM a mini donut pan
  2. In a large bowl beat the butter, oil and sugar until smooth then add in the eggs one at a time and beat well
  3. Next mix in the extract and vanilla seeds
  4. Add in the baking powder, baking soda, salt and nutmeg and mix well
  5. Add in the sour cream and milk and again mix well
  6. Stir in by hand the flour until it is mixed but not overly so (the mixture will be somewhat thick)
  7. Place mixture in a baggie and snip the end off
  8. Go around each donut mold until it is filled up only half way
  9. Bake for 8 minutes
  10. Remove from pan and cool on wire rack (I only have one pan and had to reuse it 4 more times to use up the batter)
  11. Melt the 2 tablespoons butter
  12. When donuts are cooled, brush the tops with a bit of melted butter and dip tops into the cinnamon sugar mixture

recipe adapted >>>>>  here

Monday, June 10, 2019

Quinoa Avocado Spinach Power Salad

Quinoa Avocado Spinach Power Salad | #Vegetarianrecipes #Kalesaladrecipes #Plantbaseddiet #5beansaladrecipe #Quinoasalad #Quinoasaladrecipes #Rawveganrecipes #Quinoarecipeshealthy #Healthylunchideasforwork #Veganquinoarecipes #Quinoapowersalad #Veganquinoasalad

Ingredients

  • 1 cup quinoa (dry, uncooked)
  • 2 medium avocados
  • 3 oz. baby spinach (more as desired)
  • 8 oz. cherry tomatoes
  • 3 green onions (or finely diced red onion)
  • 1-2 cloves garlic (I use 2)
  • 2 Tbsp. red wine vinegar
  • 1/8 tsp. salt

Instructions

  1. Rinse and cook quinoa according to package directions.*
  2. Meanwhile, roughly chop the spinach. Place in a large bowl.
  3. Mince garlic, and add to spinach.
  4. Slice the green onions, halve the cherry tomatoes, and dice the avocado.
  5. When quinoa is done cooking, add it to the large bowl with spinach and toss. (The heat from the quinoa will lightly wilt the spinach and mellow the garlic.)
  6. Add the green onions, tomatoes, red wine vinegar, and salt. Stir to combine.
  7. Add the avocado and lightly toss.
  8. Serve immediately or refrigerate to let flavors blend more.

Recipe adapted >>>>>  here

Tuesday, June 4, 2019

Chicken Alfredo Meatball Subs

Chicken Alfredo Meatball Subs | #Sweetcoleslawrecipe #Funeasyrecipes #Cookingrecipeshealthy #Quickhealthymeals #Breakfastrecipeseasy #Easydinnerrecipes #Roundsteakrecipes #Roundsteakandgravy #Bestchickenfriedsteak #Stripsteak #Chickenalfredomeatballsubs #Indianbutterchicken

Ingredients

  • CHICKEN MEATBALLS:
  • 1 Pound Ground Chicken
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Italian Seasoning
  • 1/4 Teaspoon Pepper
  • 3/4 Cup Panko Breadcrumbs
  • 1/2 Cup Parmesan Cheese
  • 1 Large Egg
  • 2 Tablespoons Olive Oil Divided
  • ALFREDO SAUCE:
  • 1/2 Cup Butter
  • 1 1/2 Cups Heavy Whipping Cream
  • 2 Teaspoons Garlic Minced
  • 1/3 Teaspoon Italian Seasoning
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Cups Parmesan Cheese
  • FOR SERVING:
  • 4 Hoagie Rolls
  • 1/4 Cup Butter

Instructions

  1. FOR THE MEATBALLS:
  2. In a large bowl mix together the ground chicken, seasonings, breadcrumbs, parmesan cheese, egg, and ONE TABLESPOON of the olive oil.
  3. Mix just until combined and form the chicken mixture into about 12 meatballs.
  4. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  5. Brown the meatballs on all sides and then remove them to a plate.
  6. FOR THE ALFREDO SAUCE:
  7. Turn the heat on your stove to low.
  8. In the same skillet add the butter and cream. Simmer on low heat for 2 minutes.
  9. Whisk in the garlic, Italian seasoning and the salt and pepper.
  10. Add the meatballs to the skillet, cover with a lid and simmer over low heat for 10 minutes.
  11. While the meatballs are simmering, preheat your oven to broil. Butter the hoagie rolls if desired and toast under the broiler for 2-3 minutes until golden.
  12. After 10 minutes, stir the parmesan cheese into the meatballs and sauce. Serve the meatballs in the prepared buns.

recipe adapted  >>>>>  here

Sunday, June 2, 2019

Lasagna Roll Ups

Cheesy Lasagna Roll Ups | #Cheesy #Lasagna #RollUps #Cookingrecipes #Dinnerrecipes #Yummyfood #Chickenrecipes #Pastadishes #Fooddishes #Cookingrecipes #Pastadishes #Yummydinners #Easymeals #Easycasserolerecipes #Yummyfood

Ingredients

  • 12 lasagna noodles
  • 1 container (15oz) ricotta cheese
  • 1 egg
  • 1 cup grated Parmesan cheese, divided
  • ⅓ cup grated Romano cheese
  • ½ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp garlic salt
  • 3 T chopped parsley, divided
  • 2½ cups shredded mozerella cheese, divided
  • 1 jar RagĂș Homestyle Meat Sauce

Instructions

  1. Preheat oven to 350.
  2. Spread enough pasta sauce in the bottom of a 9x13 pan to lightly coat. Set aside.
  3. Cook lasagna noodles in a large pot of water until al dente, according to package directions.
  4. Meanwhile, in a medium bowl, add egg and lightly beat.
  5. Add ricotta cheese, pepper, salt, and garlic salt and mix well.
  6. Stir in ⅔ cup grated Parmesan, ⅓ cup grated Romano, 2 cups of shredded mozzarella, and 2 tablespoons of chopped parsley.
  7. Lay out cooked lasagna noodles on 2 baking sheets.
  8. Evenly spread a thin layer of cheese mixture down the center of each noodle.
  9. Spread a spoonful of the meat sauce down each noodle, on top of the sauce.
  10. Roll each noodle up, jelly roll-style, and place seam side down in prepared baking dish.
  11. Top the roll ups with remaining sauce.
  12. Sprinkle with remaining cup of mozzarella cheese, ⅓ cup grated Parmesan, and 1 tablespoon chopped parsley.
  13. Loosely tent with aluminum foil and bake for 35 minutes.

recipe adapted >>>>>  here