Spinach and Portobello Lasagna Rolls

Weekends!  Gotta love them; slow mornings allow us to take it easy and enjoy our breakfast, flipping through our favorite cookbooks and planning out our week of delicious, healthy meals.  This saves us lots of time, stress and money during the week, not to mention it keeps us from splurging on take-out menus that are anything but good for you or your wallet.  Going shopping once a week also helps with all the fresh ingredients staying fresh.  We try to pick about 3-4 dinners, which make ample Lunchtime leftovers, and 2 grab and go breakfasts ( such as healthy muffins or Muesli) to get through the workweek.  It’s a really great idea to try to pick recipes that have some similar ingredients when it comes to buying a container of fresh herbs, low fat buttermilk, or other perishables that can’t be frozen if left unused after the recipes been made.  This week we picked a couple recipes that had some similar perishable ingredients: basil, mozzarella, Parmesan.  Extra veggies such as tomato and mushrooms can be chopped up for omelets or quesadillas!  This recipe can be made ahead on the weekend when you’ve got more time, and frozen in individual containers to heat up throughout the week for lunches or dinners.  The roll-ups really help with portion control and look/ taste great too!  It’s a dish high in fiber and protein, and about 490 cals for 2 rolls.  Enjoy!

12 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
12 ounces portobello mushrooms, chopped
1/2 teaspoon salt
4 cups store bought Basil/Tomato marinara sauce, organic/ lower sodium
1 (15-ounce) container low fat ricotta cheese
2 cups baby spinach, chopped
1 egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
2 tablespoon fresh basil, chopped
1/4 cup grated Parmesan
3 ounces grated part-skim mozzarella cheese (about 2/3 cup)


Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, basil the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.

Spread 1 cup of tomato sauce on the bottom of a 8 by 8-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses,tent loosely with foil so the cheese doesn’t stick, and bake for 45 minutes. Uncover and bake for 15 minutes more.


Ratatouille Tart

This is SO delicious and a gorgeous dish to serve as an appetizer; we usually have it as a meal and enjoy leftovers for lunches.  The crust has a great texture and is really decadent with the buttery corn flavors that really enhance each layer of vegetables and cheesy goodness. 

2/3 cup yellow cornmeal
1/3 cup whole-grain pastry flour
1/4 teaspoon salt
2 tablespoons
2 tablespoons canola oil
3-4 tablespoons water

2 tablespoons plus 1 teaspoon olive oil
2 shallots, thinly sliced (about 1/3 cup)
2 cloves garlic, minced
Cooking spray
1/2 pound thinly sliced eggplant rounds (about 1/3 medium eggplant)
1 zucchini, sliced into 1/8-inch rounds (about 8 ounces)
3 medium
tomatoes, sliced thinly
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded part-
skim mozzarella cheese
1 ounce goat cheese, crumbled
1/4 cup shredded fresh basil leaves
1/4 cup freshly grated

For the crust: Preheat the oven to 350 degrees F.

Combine cornmeal, pastry flour, and salt in the bowl of a food processor. Pulse to incorporate. Add butter and oil and pulse about 20 times, until mixture resembles small pebbles. Add water and pulse until mixture forms a loose dough. Remove dough from processor and press into bottom and about 1/8-inch up the sides of a 9-inch tart pan with a detachable rim.  Place tart pan on a baking sheet and bake for 15 minutes, or until no longer shiny and wet. Remove from oven and let cool.

For the filling: Increase the oven to 400 degrees F. Heat 1 teaspoon of olive oil in a nonstick pan over medium heat; saute shallots until soft, about 5 to 6 minutes. Add garlic and cook for one minute. Turn off burner and set aside.

Spray 2 baking trays with cooking spray. Arrange the eggplant, zucchini and tomato slices on the trays in a single layer and brush with the remaining olive oil. Season with salt and pepper, and roast the vegetables until soft but not browned, about 15 minutes. Remove the vegetables from oven and cool.Lower the oven temperature to 350 degrees F. Lay the eggplant slices in 2 layers on the bottom of tart; cover with 1/3 of the mozzarella cheese, the goat cheese and some of the shredded basil. Add the zucchini and shallots, top with another 1/3 of the mozzarella and basil, then the tomatoes. Top with rest of the mozzarella cheese and the Parmesan. Bake for 25 to 30 minutes, or until cheese is melted and vegetables have further wilted. Remove from oven, let cool for 5 minutes, and cut into 8 slices. Serve warm.