Butternut Squash & Kale Lasagna Rolls

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Anything served in a pan (brownies, casserole, and, in this instance, lasagna) comes with risk of overeating. You start by cutting yourself a reasonably sized piece and enjoy every last cheesy, saucy bite… and just want one more taste. So you go back to the pan and cut yourself a tiny little sliver more just so you can have one more bite. And then you have one more tiny little piece, and another, and another… and by the end you’ve had three times as much as you first put on your plate. It’s inevitable.

To save yourself from over-indulging, try this creative take on lasagna; rather than layering everything in the pan, the lasagna noodles are rolled up with the filling inside. For this reason, you need to use traditional lasagna noodles rather than the ready-to-bake version. It’s a little messier to prepare, but much easier to serve (and control) – just portion out 2 rolls per person.

This is a perfect recipe for entertaining. Not only will it impress your friends, it’s easy to prepare in advance.  Assemble the rolls but instead of baking, pop them in the fridge. 45 minutes before dinner – while your guests are enjoying wine and apps – throw the lasagna in the oven. You can also prepare this recipe up to a month in advance and freeze it, defrosting it in the fridge the night before you’re expecting guests.

Serve with a fresh side salad, sautéed asparagus, or all alone. If you end up with too much filling and not enough noodles, whip up some eggs for a high-end scramble!

Butternut Squash, Kale and Turkey Lasagna Rolls

Cook 6 lasagna noodles according to package directions. When done, lay the noodles on greased cookie sheets so that they are not touching to avoid sticking together.

Steam 2 ½ cups of diced butternut squash until soft, about 10 minutes, and set aside. Steam 4 cups of kale until dark green, about 15 minutes. Sauté ½ cup diced onions in ½ tablespoon olive oil until translucent, about 5 minutes. Add ½ pound ground turkey and saute until cooked through, about 10 minutes. Add salt and pepper to taste.

Mash squash and mix with ½ cup ricotta cheese and 1 egg until smooth.  Roughly chop kale.  Spray two bread pans with cooking spray.  Spread ricotta-squash mixture onto cooked lasagne rolls, top with kale, and then ground turkey-onion mixture.  Roll along the short side and place in pan with the open end down.  Repeat with remaining noodles, placing three rolls in each pan.  Top each bread pan with 6 tablespoons tomato sauce and ¼ cup of mozzarella cheese, divided between the two pans.

Cover with tin foil and bake in 350 degree oven for 30 minutes, remove tin foil and bake for another 10 minutes. If preparing from frozen, defrost the lasagna in the fridge overnight before baking.

Yield: 3 servings. Serving size: 2 rolls. Per Serving: $3.39, 506 calories, 15g fat, 77g carbs, 32g protein.

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A Second Chance for Leftovers: Caprese Salad Two Ways

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I recently made a big win for leftovers. The photos above (which may look familiar if you follow me on Instagram) capture two caprese salads: on the left is a traditional caprese of tomatoes, mozzarella and basil topped with farro; on the right is a caprese minus the basil plus quinoa and a poached egg.  Both salads warranted #nofilter and were as tasty as they are beautiful. The traditional caprese was dinner on Tuesday and the poached egg caprese was brunch on Sunday.

A key component of my approach to home cooking is leftovers. Leftovers save time and money by allowing you to make multiple meals at once while taking advantage of bulk pricing. However, I understand that there are people in this world that are vehemently opposed to leftovers. If you are one of those people, I hope you’ll give leftovers a second chance (no pun intended) by trying these tips to keep things exciting:

1) Add a new ingredient every time. If you’re the type that will get bored of eating the same meal multiple times in one week, add new ingredients to the dish each time. With my caprese salad, adding a poached egg completely changed the dish. Add a handful of spinach to leftover pasta, throw some kale chips on top of soup, or steam different veggies every night to serve alongside chicken. I’m also a huge fan of throwing anything on top of a salad – including deli meat, meatballs, and even lasagna.

2) Store and reheat properly. I recently had a terrible experience with a leftover quesadilla that I attempted to reheat in the microwave at work. What was originally a crispy, melty veggie quesadilla ended up a greasy, soggy mess. In retrospect, I should have brought the ingredients (cooked veggies, shredded cheese, and a tortilla) separately and cooked them for the first time in the microwave, rather than reheating. A great dish can turn into a disaster if the leftovers are not stored or reheated properly (think soggy salads). In advance, think about how the leftovers will reheat and plan accordingly.

3) Consume in a timely fashion. When people think of leftovers, they imagine a forgotten container in the back of the fridge filled with an unidentifiable substance. Don’t let your leftovers get to that point – intervene by the one week mark. One week after the dish was originally prepared, either eat it, toss it or freeze it. If you need to, label your leftovers with a date to make sure they aren’t forgotten.

Caprese Salad

Cook ¼ cup farro according to package directions. Slice 1 beefsteak tomato into ¼ inch slices. Slice 2 ounces part-skim mozzarella cheese into 1/8 inch slices. Arrange the tomato and mozzarella slices in an overlapping fashion on a plate. Top with farro, drizzle with ½ teaspoon balsamic vinegar, and 2 basil leaves cut into ribbons. Season with salt and pepper to taste. Yield: 1 serving. Per Serving: $3.72, 474 calories, 11.5g fat,69g carbs, 26g protein.

Poached Egg & Tomato Salad

Cook ¼ cup quinoa according to package directions. Slice 1 beefsteak tomato into ¼ inch slices. Slice 1 ounce mozzarella cheese into 1/8 inch slices. Arrange the tomato and mozzarella slices in an overlapping fashion on a plate. Top with quinoa and ½ teaspoon balsamic vinegar. Boil 1 inch of water in a small saucepan. When the water is simmering, gently drop 1 egg into the pan. Cook for about 3 minutes, keeping the water at a simmer. When the eggs white have cooked thoroughly and are opaque, remove the egg from the water with a slotted spoon. Top the salad with the egg and season with salt and pepper to taste. Yield: 1 serving. Per Serving: $3.09, 338 calories, 13g fat, 38g carbs, 21g protein.