LASAGNA ROLLS (with spinach… shh!)

I love trying (easy) new recipes! What caught my eye about this lasagna is how simple it is (and it provided a big ol’ dose of spinach for my picky kiddos!). A handful of ingredients, and no meat is necessary! I made it for Sunday dinner the other week, and it was a hit. Definitely adding these to my repertoire:) Thanks for the inspiration, Pinterest!

Spinach Lasagna Rolls

(Original recipe found here.)

9 lasagna noodles, cooked according to package (I salted this water generously- I think it enhances the flavor)

1 (10 oz.) package frozen chopped spinach, thawed and drained

1 (15 oz.) container ricotta cheese (I used light)

1/2 c. grated Parmesan cheese

1 egg

1/2 tsp. minced garlic

1/2 tsp. dried Italian seasonings

salt and pepper

32 oz. tomato sauce (I used spaghetti sauce)

9 tbsp. shredded mozzarella cheese

1 chicken breast, cooked (optional)

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken (optional), and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with a sprinkle of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Gluten-Free Chocolate Gingerbread Recipe

Delicious chocolate gingerbread loaf. Gluten-free yum.

Chocolate Gingerbread, Gluten-Free Goddess Style

In the deep midwinter, I cheer my fragile spirit by baking. I put on Yo Yo Ma and stir cocoa laced batter with a wooden spoon, imagining my fellow gluten-free bakers- all of you- out there- standing in your humble kitchens, beating strange flours and non-traditional ingredients with an odd blend of dread and hope. Crossing fingers and scooping tea bread, cake and muffin batter, rolling cookie dough between nervous palms, praying to the kitchen gods.

By Winter Solstice- I will celebrate my ~~twelfth~~ thirteenth anniversary of living gluten-free. Yep. December 19, 2001 was the day I decided to shun gluten forever. What timing. Right before Christmas. I could have waited until December 26th. Or even the New Year. But I didn't.

I couldn't.

As soon as I connected the dots- from my plague of symptoms to their instigator gluten- I couldn't wait to begin my new life. If I had eaten my very last buttery croissant, so be it. If I had unknowingly crunched my last iced sugar cookie, so what. I was done.

Few of us have to make such choices.

Continue to recipe >>>

By Gluten-Free Goddess® Karina. Browse wonderful gluten-free recipes at http://glutenfreegoddess.blogspot.com

Best Cut-Out Cookie Recipe & Royal Icing

Bear Cookies

Ingredients

Cookies:
3 c flour
½ Tablespoon baking powder
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ROYAL ICING
1 pound confectioners’ sugar
3 tablespoons meringue powder
Scant ½ cup water

Instructions

Beat butter and sugar.
Add egg, milk & vanilla.
Add flour & baking powder.
Pat into a disk and roll out to desired thickness.
Use bear cutters to make shapes and bake at 350 for 12-15 minutes. Cut thicker shapes if inserting oven safe cookie sticks.
Let cool.
Icing:
Beat ingredients in a mixer bowl on low speed until smooth, about 7 minutes.
If icing is too thick, add more water; if too thin, beat 2 to 3 minutes more.
Add food colorings and pipe the cookies.
To serve: Display pops in a Teddy Graham Box stuffed with styrofoam for the cookie sticks to stand in.

3.2.2807

You May Love These, Too! XOXO

<!–

–>