Spinach Portobello Lasagna Rollups with Cauliflower Sauce

Hey there. I’ve fallen off the blog wagon – again – but hopefully I’ll be back.

Let’s talk about my life. Well, I am quitting my current job and starting a new job. In my current job, I don’t know how to do registers because only one person has taken the initiative to teach me and I haven’t worked with him…

Until today. So he throws me on there all “You got this” and I’m like “Uh.. no I don’t.” BUT I survived. UNTIL I had to go to the post office. And for real.. It’s 4:37pm and everyone and their mom is at the post office, I guess to mail things and get stamps before they close at 5pm. Mad house. And don’t even get me started on trying to get out of the parking lot…

Ironically, Sam’s Club wasn’t packed at all. Go figure.

Anyway, this was my first attempt at cauliflower “alfredo” sauce and I am addicted. It’s delicious. I actually hate cauliflower – and the smell, yuckk – but this sauce is totally a mind-trick. I love those. Your body THINKS it’s eating alfredo sauce and you’re brain is like “HA-HA, you fool. This is healthy for you.”

Speaking of healthy, did you know it’s better to get kids to try vegetables over and over and over (8-17 times!) until [hopefully one day] they like them vs. ‘hiding’ the vegetables in macaroni and cheese or sauces like this? Dietetic tip. You’re welcome.

Spinach Portobello Lasagna Rollups with Cauliflower Sauce
Adapted slightly from Kim’s Health Eats

8 lasagna noodles
1 head cauliflower, chopped
3 portobello mushrooms, chopped
1 tbsp olive oil
1 garlic clove, minced
1/4 tsp dried basil
Pinch of garlic pepper
2 c spinach
1 c shredded mozzarella
1/2 c milk
1/4 c Italian breadcrumbs

1. Cook noodles according to directions.
2. Boil cauliflower for 10 minutes, then blend until smooth in a blender. In order to blend into a sauce, add 1/4+ c water.
3. Saute garlic and portobello in oil over medium heat until softened and cooked through. Add spinach and sauté for a few minutes until slightly wilted.
4. Lay pasta on parchment paper or paper towel and equally divide the spinach and portobello over the noodles. Sprinkle 1/4 c cheese on noodles, then roll and place in an oven-safe dish.
5. For the cauliflower sauce, place over medium heat, stir in milk and 1/2 c cheese until cheese is melted. Pour sauce over noodles, then sprinkle remaining 1/4 c cheese and breadcrumbs on top of noodles and bake for 30min at 350°F.

Caprese Lasagna

I’ve done it again. Something caprese and delicious.

Something about caprese + carbs is delicious. A perfect marriage of fresh and hearty.

When you bake this, the mozzarella gets all melty and gooey and perfect.

Just make this, close your eyes, and pretend you’re in Italy. Maybe make a Bellini while you’re at it. And a cannoli for dessert?..

Caprese Lasagna

4 whole wheat lasagna noodles
1 plum tomato, sliced
1/4 c fresh basil leaves, torn or julienned
1/3 c fresh mozzarella
3/4 c tomato sauce
Shredded Italian cheese blend
Italian breadcrumbs

1. Cook noodles according to directions.
2. Drain noodles and lay out on a flat surface (ex: aluminum foil over cookie sheet).
3. Place tomatoes, mozzarella, and basil evenly on noodles, such as some on each end and some in the middle.
4. Roll noodles up and place in baking dish.
5. Pour tomato sauce over noodles, and sprinkle shredded cheese and breadcrumbs on top.
6. Cover with aluminum foil and bake for 25 minutes on 350°F.

Healthy Cottage Cheese Vegetable Lasagna

Now I know what you’re thinking. Well, one of two things.

“Isn’t she tired of pasta after eating it every single day in Italy?” or “Why haven’t there been any Italian recipes yet?!”

Well, you are right for both. I should be tired of it but I’m just not. I freaking LOVE pasta. And to celebrate 6 fabulous months with that great man in my life, I whipped together a lasagna dish.

Men need hearty meals. I can’t provide meat but I can provide protein in other ways. Cue: cottage cheese.

I lovelovelove cottage cheese. I can eat it plain, on salads, on crackers, on fruit, in parfaits, you name it. And now, ladies and gentlemen, in lasagna.

I didn’t have any ricotta cheese (last minute dinner throw together), so I used cottage cheese. And it totally worked. Hello, healthy protein-rich veggie lasagna.

Healthy Cottage Cheese Vegetable Lasagna

6 lasagna noodles
1/2 tsp olive oil
1/2 portobello cap, chopped
1/4 c carrots, chopped
1/4 onion, chopped
1/2 c spinach
1/3 c cottage cheese
1/3 c shredded mozzarella
3/4 c pasta sauce (I used chunky vegetable)
Extra cheese for sprinkling on top

1. Preheat oven to 350°F.
2. Cook lasagna noodles according to directions.
3. Saute portobellos, carrots,  and onion in olive oil over medium heat until slightly softened. Take off heat and stir in spinach until slightly wilted.
4. Combine cottage cheese and mozzarella in a medium bowl. Add vegetables.
5. Drain and rinse lasagna noodles.
6. Pat slightly try and lay on aluminum foil or towel.
7. Spoon vegetable and cheese mixture on each noodle and roll up noodles. Place into small pan (I used a bread pan) and bake for 25-30 minutes, or until cheese is melty.