Italian Archives | Bake With a Grain of Salt

Overnight Tiramisu

This overnight tiramisu cake is coffee packed, rich and creamy, with the pillowiest cake layer one can imagine!

Tiramisu is traditionally made with lady fingers lightly soaked in a rich espresso layered within an egg cream cut with a light marscapone whipped cream. I am not a fan of lady fingers, and find that I prefer a tiramusi with more texture and substance to it. That’s why my recipe uses a fluffy cake layer (similar to the one used in my Japanese Strawberry Shortcake) as opposed to lady fingers.

Overnight tiramisu is my solution to all my issues with the bittersweet dessert!

I mean, get a load of those layers!

Make a cup of really strong coffee or two shots of espresso ( you may 2 double shots depending on how soaked you want your cake layers)

Cake

You’ll want to separate your egg yolks from the whites. When you do this, make sure none of your yolks leak into the whites. Any fat in the egg white will cause it to have trouble while whipping up.

Once the egg white reach a frothy state, begin to drizzle in the sugar while you keep whipping.

Whip until you reach medium to stiff peaks and the egg whites are white and glossy.

Mix together the egg yolks and vanilla extract.

Grab a spatula and fold half of the whipped egg whites into the egg yolk mixture. Once that is fully incorporated, add the remaining egg whites into the mixture and fold in.

You want to be gentle when you do this and mix as little as possible. We are relying on the fluffy egg whites to keep this cake soft, the more you mix the more you pull air out of the egg whites.

Next, add the flour, baking powder, and baking powder and gently fold. Finally, add the milk and oil.

This is what the consistency of the batter should look like. For more detailed photos along with your instructions, please refer to the cake section of my Japanese Strawberry Shortcake recipe.

Bake in either a 8 inch square or 8 inch round pan at 320 for 18-22 mins.

Once the cake has cooled, split the cake in half horizontally.

cream

Make the cream in two stages: the egg cream, and the marscapone stabalized whipped cream.

Stage 1. Cook the egg yolks and sugar over a double boiler for 10 minutes, mix constantly so you don’t burn the egg yolks. Ten minutes is sufficient time to cook the yolks to food safety!

Stage 2. Whip heavy cream and sugar into a stiff peaked whipped cream. Mix the marscapone and fully incorporate.

Mix the two stages of creams together when the egg mixture is fully cooled.

Assembly

Trim the cake to fit the bowl you are using for assembly.

I used a bowl that’s around 8 inches across and 3 at least inches deep. Place a coffee-soaked layer of cake into the bowl, then add half the cream mixture. Add the final layer of cake and add the rest of the cream.
Smooth it out and dust cocoa powder on top!

Serve this tiramisu after letting it rest in the fridge overnight for all the flavor to mingle!

Print Recipe

Overnight Tiramisu

This overnight tiramisu cake is coffee packed, rich and creamy, with the pillowiest cake layer one can imagine!

Prep Time30

Cook Time25

Course: Dessert

Cuisine: Italian

Servings: 12

Equipment

8 x 8 baking pan (round or square)

Ingredients

Espresso Shots or Strong Coffee

Cake

3 Large Eggs
½ Cup White Sugar
1 tsp Vanilla Bean Paste or Extract
1½ Tbsp Vegetable Oil
¾ tsp Baking Powder
¾ Tbsp Whole Milk
⅕ cup plus 1 Tbsp of All Purpose Flour

Cream

3 Egg Yolks
⅓ Cup White Sugar
8 oz Marscapone
1 Cup Heavy Whipping Cream
⅓ Cup White Sugar

Instructions

Cake

Preheat the oven to 320°.
Separate eggs whites and yolks (make sure you don't get any yolk in the white or the recipe won't work!)
Whip the egg whites and slowly drizzle the sugar into the whites until they reach a medium to stiff peak consistency.
Mix together the vanilla extract and egg yolks.
Fold in the egg whites into the yolks by folding half of the egg white mixture into the yolks, then fold the remaining the whites into egg mixture. Be gentle as you do this, you don't want to deflate the mixture.
Fold the all purpose flour and baking powder into the egg mixture gently.
Then mix in the vegetable oil and milk.
Line the 8 x 8 baking sheet with parchment paper and pour the batter in.
Bake for 14 – 16 minutes, the cake bakes very quickly but will still be a little soft and pale so take it to the 12 minute mark before you pull it from the oven. Let it take on a very pale golden color before you remove it.Let the cakes cool fully before you ice and stack them.

Cream

Cook the egg yolks and sugar over a double boiler for 10 minutes, mix constantly so you don't burn the egg yolks. Ten minutes is enough time to cook the yolks that they aren't raw when you eat them!
Whip the heavy cream and sugar into whipped cream and add the mascarpone and fully mix.
Once the egg yolk mixture is cool, mix it into the cream / mascarpone mixture.

Assembly

Refer to the end of the post above to see how to assemble!

Minestrone Soup with Tortellini

Minestrone Soup is the perfect vegetable soup packed full of flavor. Eat it alone as a side dish or with Tortellini to make it the main star. It’s a super healthy and tasty soup.

Minestrone Soup is the perfect vegetable soup packed full of flavor, eat with Tortellini or alone as a side dish!

You can add as many vegetables as you want or swap some of the ones in this recipe out for ones you like better. Celery, carrots, and zucchini are the classic ingredients!

After you saute the celery, onions, carrot, and garlic make sure you saute the tomato paste thoroughly. Don’t let it burn but do let it cook. It will reduce the sourness that raw tomato paste can have in many soups and sauces.

Once the diced tomato and herbs are added you can add the water.

At this stage you have a few choices. You can either use 4 cups of water with 2 bullion cubes mixed in. You can use either vegetable (to keep the soup vegetarian) or chicken bullion (it adds a lot of flavor), and you can choose regular or low sodium! OR you can use 2 cups of water and 2 cups of broth (vegetarian or chicken, low sodium or regular).

Add the bay leaves as well. And once everything has mixed, you can add the sugar and some salt, black pepper, and crushed red pepper to taste. The sugar is used to counter the acidic sourness of the tomatoes in the soup.

Let the soup cook for a bit and then add the zucchini, red kidney beans, and the tortellini. Let cook at a rapid boil so the tortellini can cook. This may take around 8 – 10 minutes.

Add the spinach at the very end so and serve hot!

Add some grated parmesan for some more flavor!

Make sure you remove the bay leaves before servings!

This Minestrone Soup with Tortellini is fully vegetarian!

(depending on which broth or bullion cube you use!)

Print Recipe

Minestrone Soup with Tortellini

Minestrone Soup is the perfect vegetable soup packed full of flavor. Eat it alone as a side dish or with Tortellini to make it the main star. It's a super healthy and tasty soup.

Prep Time10

Cook Time30

Course: Main Course, Side Dish, Soup

Cuisine: Italian

Servings: 6 -8 Bowls

Calories: 200kcal

Ingredients

1 Cup Celery, chopped
½ Medium Onion, chopped
1½ Cup Carrot, chopped
3 Cloves Garlic, grated
2 Tbsp Olive Oil
1 Tbsp Tomato Paste
1½ tsp Herbs du Provence
1 14 oz Can of Fire Roasted Diced Tomatoes
4 Cups Water
2 Cubes Bullion (veg or chicken, low sodium)
½ tsp Sugar
2-3 Bay Leaves
Salt, Black Pepper, Crushed Red Bell Pepper, to taste
1 Cup Zucchini, chopped
1 Cup Red Kidney Beans
1 Cup Tortellini
2 Cups Baby Spinach, roughly chopped, stems removed

Instructions

Heat up some oil in a pot and saute the onion, garlic, celery, and carrots.
Add the tomato paste and saute it.
Add the canned fire roasted diced tomatoes and the herb du provence.
Dilute the two bullion cubes in 4 cups of warm water. (You can use 2 cups of low sodium broth with 2 cups of water instead) Add the water to the pot.
Add the sugar, bay leaves. Stir and add salt, pepper, and crushed red pepper to taste.
Add the zucchini, red beans, and tortellini and cook for about ten minutes.
Add the spinach and a half cup of water if you want your soup to be thicker.
Remove from heat once your tortellini is cooked!

Easy Buttery Garlic Knots

Soft, fluffy and easy to make, these buttery garlic knots are perfect with any italian dish or soup! Eat on the side with a salad or just as a snack! Top with parmesan or flaky salt!

Okay, what’s better than easy to make buttery garlic knots to eat with any of your Italian dishes?

This recipe only requires about ten to fifteen minutes of active prep time and a few hours of down time.

This is what the dough will look like after you mix the yeast water, half of the dry ingredients, and the olive oil. At this point you want to switch to a dough hook if you’re using a stand mixer.

This is what the dough should look like once it is done being mixed.

After the dough has done it’s first rise. Once you punch, roll, and shape the dough this is what they should look like.

Let them rise once more for an hour before baking.

Then brush with garlic butter and enjoy!

Once you brush the easy knots with garlic -y buttery goodness, you’re welcome to top the knots with flaky salt, grated parmesan, or crushed red pepper!

Some tips on storing these knots if you want to premake them and bake them when the craving strikes.

You can freeze the whole batch or just half of it, whatever you prefer.

If you want to store these, then place them on a parchment paper lined sheet pan and place in the freezer right after you shape them into the knots. Do not allow the dough to do its second rise. Freezing the knots at this stage will freeze the yeast in the dough and prevent it from fermenting or rising more during storage.

Once the knots are frozen, you can remove them from the sheet pan and store in a freezer safe container or plastic bag and place back into the freezer. They can last for a few weeks like this.

When you’re ready to eat them, remove them from the freezer and place on a parchment paper lined sheet pan. Cover with a damp towel and allow to thaw and proof. Once they have thawed, you can bake them the same way you normally would.

Finally, finish the knots with a generous coating of garlic butter and any other seasonings and enjoy!

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Easy Buttery Garlic Knots

Soft, fluffy and easy to make, these buttery garlic knots are perfect with any italian dish or soup! Eat on the side with a salad or just as a snack! Top with parmesan or flaky salt!

Prep Time10

Cook Time10

Proofing Time2

Course: Appetizer, Side Dish, Snack

Cuisine: American, Italian

Servings: 6

Calories: 115kcal

Ingredients

Knots

1 tsp Instant Yeast
½ Cup Water, lukewarm (95° – 110° F)
1½ Cups All Purpose Flour
1 Tbsp Granulated Sugar
1 tsp Fine Sea Salt
1½ tsp Olive Oil

Garlic Butter

2 tbsp Unsalted Butter
2 Cloves Garlic
Parmesan (Optional)
Crushed Red Pepper Flakes (Optional)
Flaky Salt (Optional)

Instructions

Mix the yeast into the water thoroughly and set aside while prepping the rest of the ingredients.
Mix the salt, sugar, and flour thoroughly in a bowl and set aside.
In a large bowl (or your stand mixer bowl with the paddle attachment) Add half of the dry ingredients mixture and the yeast water. Mix with a wooden spoon (or on low with your stand mixer) until combined.
Add the oil and mix until combined (turn the speed up one notch on a stand mixer).
(If using a stand mixer, swap to a dough hook. Make sure you scrape the dough off of the paddle attachment) Add the rest of the dry ingredients and mix until the dough is smooth (turn up to a medium/medium low speed on the stand mixer)
Add the dough to a greased bowl and cover with greased plastic wrap. Let rise at room temperature for about an hour (until the dough has doubled in size)
Punch the dough down once it has risen and cut into 12 even pieces (they can be any shape since we will be rolling these)
Roll those 12 pieces into balls and then roll them out into thin logs that are about 8 inches in length.
Cut those logs in half and tie each half into knots.
Set the knots on a parchment paper lined baking sheet and cover with greased cling wrap. Let rise for an hour.
Once proofed, place the knots in a 400° F oven for 10 – 13 minutes.
While the knots are baking, melt the butter and grate the garlic cloves into the butter. Let the garlic steep.
Once you remove the knots from the oven, brush the garlic butter on.
Sprinkle on any option flaky salt, crushed red pepper, or grated parmesan and enjoy!
Read the blog post above for information on how to store the garlic knots so you can bake them on demand!

No Cream Tuscan Salmon

30 Minute Meal, One Pan, No Cream Tuscan Salmon

I love one pan meals and I love 30 minute meals. Enter: No Cream Tuscan Salmon!

The trick for this quick and simple recipe is to prep all of your ingredients before you begin cooking.

This recipe calls for skin off salmon. I know that in the photos I use skin on salmon, but trust me, you’ll want it off. Skin on looks better in photos, but it’s a nuisance eating around the skin with a dish as saucy and creamy as this one.

Sear you salmon for 4-5 minutes on the bottom, and 1-2 minutes on the top and sides. Put the salmon aside on a plate while you make the sauce.

Add some more oil if you need it and saute the garlic until fragrant make sure you’re on a medium low heat.

Making sure the pan isn’t too hot, add the milk and seasonings and whisk constantly so the milk doesn’t burn.

So, how do you get creamy No Cream Tuscan Salmon? Flour. Whisk in 1 tablespoon of flour in half increments until the sauce becomes thick. You really want to ensure that the pan isn’t too hot or the flour will clump. Whisk thoroughly and constantly.

At this point, the sauce may feel too thick, so add in the spinach. Any of the liquid seeping from the spinach will help prevent the sauce from becoming too thick.

The ideal sauce consistency is when you can drag your whisk through it and it doesn’t immediately come back together.

At this point, place the salmon back into the pan and increase the temperature and cover with a lid.

This will cook the salmon more and the lid will prevent the sauce from evaporating and getting too thick.

Enjoy the this dish with some pasta or spaghetti. This recipe has enough sauce for 4 fillets.

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No Cream Tuscan Salmon

30 Minute Meal, One Pan, No Cream Tuscan Salmon

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American, Italian

Servings: 2 Servings (Enough Sauce for 4 fillets)

Calories: 675kcal

Ingredients

2 Salmon Fillets skin off
1 Tbsp Olive Oil
Salt and Pepper to taste
2 Cloves Minced Garlic
1 Cup Milk
1 Tbsp Flour
½ tsp Dried Basil
½ tsp Dried Oregano
1 tsp Fresh Parsley
1½ Cup Fresh Chopped Spinach
½ Cup Fresh Grated Parmesan
⅓ Cup Sun Dried Tomato
Crushed Red Pepper to taste

Instructions

Salt and pepper the salmon fillets after patting them fully dry.
Heat up the olive oil on a pan on medium to medium high heat.
Depending on the size of your pan, you may need more oil. You'll want to make sure there is a solid thin layer of oil on the pan or your salmon will shred.
Sear the salmon for 4 – 5 minutes on the bottom side of the salmon, move the salmon every now and then so it doesn't stick.
Sear the top of the salmon for 1 – 2 minutes. Sear each side for 1 – 2 minutes.
Put the salmon aside on a different plate.
Top off the oil on the pan if you need some and sautee the garlic on a medium low heat.
Add the milk, dried oregano, dried basil, crushed red pepper, ½ tsp salt, crack of black pepper, and parsley.
Whisk in ½ Tbsp of flour thoroughly. Once fully incorporated, whisk in the other ½ Tbsp.
Whisk constantly and turn the heat up to medium to allow the mixture to bubble a thicken.
Add the grated parmesan and continue to whisk.
Toss in the spinach, the water from the spinach will make sure the sauce doesn't thicken too much. Stir.
Place the salmon back in the pan and spoon the sauce over the fillets.
Sprinkle in the sundried tomatoes cover with a lid for a few minutes.
Enjoy alone or with some pasta!

Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip is truly one of the best, well loved dishes around! This recipe stays true to the classic creation but offers a unique way to achieve creaminess.

Creamy Spinach Artichoke Dip is one of those recipes you find at every restaurant; Italian ones, Mexican ones, and even American ones. But which cuisine does it originally belong to. From what I could tell from my research the recipe hails from Mediterranean origins.

I kept that in mind as I began to formulate a recipe for this dish. Many of the recipes I saw included some mixture of cream cheese, mayo, sour cream, mozzarella, and parmesan.

The cream cheese is what makes the dish creamy.
The mozzarella makes is stringy.
The parmesan gives it a salty bite.

Okay. So what does the mayo contribute? What about the sour cream? I couldn’t really think of a unique way that these two ingredients contributed to the recipe that another ingredient couldn’t also do.

Enter Ricotta cheese. Ricotta cheese offers the same moisture that mayo and sour cream do but is more true to the Mediterranean origins of the dish.

When you’re prepping your ingredients, make sure your artichoke hearts and spinach have been fully drained and excess liquid squeezed out. I got a can of whole artichoke hearts that I sliced after draining but you can get precut ones if you prefer. I used precut frozen spinach, but cutting the whole leaves yourself works all the same.

While your oven is preheating cook the onion and the garlic until translucent and fragrant. Add the spinach and artichoke hearts in and move constantly so they don’t burn but any excess liquid is cooked off.

This also imparts more flavor in the artichoke hearts.

Remove from heat and immediately season with salt, pepper, and the optional crushed red pepper.

Add the cream cheese, ricotta cheese, half the shredded mozzarella, and shredded parmesan and mix thoroughly.

At this stage, you can give the dip a quick taste and salt or spice the mixture more depending on your taste preferences.

Grease an oven safe baking dish (pie sized) and evenly spread the mixture inside. Sprinkle the remaining mozzarella on the top and bake for 22 – 25 minutes or until the mozzarella is lightly browned.

Enjoy the Creamy Spinach Artichoke Dip with your favorite tortilla chips or crisps!

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Creamy Spinach Artichoke Dip

Creamy Spinach Artichoke Dip is truly one of the best, well loved dishes around! This recipe stays true to the classic creation but offers a unique way to achieve creaminess.

Prep Time10

Cook Time25

Course: Appetizer

Cuisine: American, Mediterranean

Servings: 8 – 10 servings

Calories: 185kcal

Equipment

Oven safe baking dish (pie sized)

Ingredients

10 oz Frozen Spinach thawed and squeezed out, whole or chopped
1 14 oz Can of Whole Artichoke Hearts drained and chopped
6 oz Cream Cheese
½ Cup Ricotta Cheese
⅓ Cup Grated Parmesan, packed
⅔ Cup Shredded Mozzarella, divided into ⅓ cups low moisture
2 Cloves Garlic, minced
½ Yellow Onion, diced
1½ tsp Kosher Salt
½ tsp Black Pepper
1 tsp Crushed Red Pepper
1 tsp Olive Oil

Instructions

Preheat oven to 375°.
Drain and chop artichoke hearts.
Thaw and squeeze out spinach. Chop if it is not prechopped.
Finely mince the garlic and dice the onion.
In a pan, heat the olive oil and cook the onions until translucent.
Add in the garlic and cook lightly.
Toss in the spinach and artichokes and cook until any remaining liquid is gone. Wait until some of the artichoke pieces have very lightly browned.
Transfer the above mixture to a large bowl and add in the salt, pepper, and crushed red pepper.
Mix in the cream cheese, parmesan, ricotta, and ⅓ of the mozzarella.
Transfer to an oven safe dish, about 8 inches wide, and top with the remaining ⅓ mozzarella.
Bake for 22 – 25 minutes, until the mozzarella has melted and browned a bit.

Sun Dried Tomato Pesto

A super easy recipe for AUTHENTIC homemade sun dried tomato pesto. Eat on your favorite toasted bread or with some pasta!

Sun Dried Tomato Pesto! The extra flavorful younger sibling to the classic green basil pesto. This recipe is as authentic as it gets and stays true to the Italian classic!

This recipe requires a food processor (or a high powered blender) but aside from that it’s pretty easy.

sun dried tomtato pesto ingredients photo

It’s really important to get high quality ingredients for this recipe. Make sure you have the freshest basil leaves you can find.

Don’t get pre oil soaked tomatoes, you won’t be able to control the amount of oil you have in the final product. This recipe is formulated to be used with dry sun dried tomatoes.

I used raw / unroasted / unsalted pine nuts for this recipe as well.

The most important thing to keep in mind is the quality of your parmesan. Please don’t use pregrated parmesan, the quality is not there at all. Make sure to get parmigiano reggiano in a wedge shape.

Roasting the red bell pepper is really important to impart really good flavor in the pesto. You should do it on an open flame if you can, or on a grill, but if not then you can roast them in an oven at 450 for 15 minutes.

Once the red bell pepper is roated, peel the skin off so you get really tender, sweet smelling flesh.

Blitz the ingredients in intervals, begin with the bell pepper, garlic, and soaked tomatoes. Then add the pine nuts, black pepper, and salt. Blitz again, and add the grated parmesan, basil, and crushed red pepper. Blitz!

Finally, stream in the remaining olive oil while the processor is going.

At this point you can add more crushed red pepper, salt, or black pepper according to your taste preferences!

Store the finished sun dried tomato pesto in an air tight glass container. But make sure not to seal the lid before the pesto is completely cooled. If not, you may run the risk of getting mold in your pesto.

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Sun Dried Tomato Pesto

A super easy recipe for AUTHENTIC homemade sun dried tomato pesto. Eat on your favorite toasted bread or with some pasta!

Prep Time15

Cook Time15

Course: Main Course, Side Dish

Cuisine: Italian

Servings: 12 Servings

Calories: 175kcal

Equipment

Food processor (if not, high powered blender)
Air tight jar or container

Ingredients

1 cup Sun Dried Tomatoes
¼ Cup Pine Nuts
5 Cloves Garlic medium to large, peeled
¼ Cup Grated Parmesan
1½ tsp Kosher Salt
¼ tsp Cracked Black Pepper
¾ Cup Extra Virgin Olive Oil divided ½ and ¼
1 Red Bell Pepper
½ tsp Crushed Red Pepper
10 leaves Basil large leaves

Instructions

Soak sun dried tomatoes in ¼ cup olive oil.
On an open flame on your stove top, roast the red pepper until the skin is charred and black. (if you dont have a gas stove top, roast the bell pepper at 450° in an oven for 15 minutes)
Peel the charred skin off of the roasted bell pepper.
In a food processor, blend the roasted red pepper, oil soaked tomatoes, and garlic until fully chopped. (it'll be chunky)
Add the pine nuts, black pepper, and salt and blitz again. (it'll still be chunky)
Add the grated parmesan, basil, and crushed red pepper and blitz once again. (still sort of chunky)
Turn on the food processor (or blender) and continuously stream in the remaining ½ cup of olive oil.
Blend for a solid minute.
Add salt to taste and enjoy!
Let cool fully before storing in an air tight glass jar in the fridge.

Garlic and Herb Compound Butter

This garlic and herb compound butter is perfect for sauteeing with vegetables, basting your meats, as a pad of finishing butter, or spread on bagels or to toast for homemade garlic bread!

Spicy Sweet Corn Disks

Spicy seasoning for sweet corn disks sauteed with onions and a dash of lemon juice! The perfect snack or accompaniment for a main entree. A 10 minute dish!

Bread Bonda (Fried Potato Balls)

Bread Bonda is an Indian recipe for fried balls stuffed with potato, onion, and cilantro! Easy to make with household ingredients.

No Cream Carrot Ginger Soup

Simple and straight forward. Packed with flavor. You’ll be sure to love this No Cream Carrot Ginger Soup. 30 minute meal and fully vegetarian!

Easy Lasagna Rolls

These Easy Lasagna Rolls are a unique yet simple twist to a classic lasagna. They are flavor packed into perfect serving size pieces!

This is by no means a classic lasagna recipe. There’s no bechamel, there aren’t the classic layers. But give these lasagna rolls a try!

But these lasagna rolls still bring in the same flavors of meat, cheese, pasta, and marinara sauce. It also includes spinach.

Which, I know, is very odd. BUT spinach is one of the simplest veggies to add into a recipe and have it not drastically alter the flavor of said recipe.

My fiance does not like eating vegetables and he was skeptical as first when I told him about this recipe. But now he loves them, so I count these as a success!

Don’t let the idea of the assembly of these rolls scare you out of making them. It’s definitely not as daunting as it looks!

These rolls are easier to serve and won’t fall apart the way that regular lasagna will. The shape makes it easy to reheat as leftovers and pack away for meals for work or school.

Above is how the filling should look. You don’t have to add shredded mozzarella in the filling if you don’t want to. The filling is plenty tasty and moist without it. Sometimes I add it and sometimes I don’t.

Above shows an example of how flexible the lasagna sheets need to be, how much you should fill them, and how they should look when they are rolled. It’s super simple, I promise!

Spreading some marinara sauce on the bottom of the tray will prevent the rolls from sticking to the bottom. I find that adding cheese in the last five minutes will ensure that the cheese doesn’t get dehydrated and that it maintains that stretchy stringy pull.

I hope you can give these lasagna rolls a try and that you enjoy them!

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Easy Lasagna Rolls

A unique twist to a simple lasagna. Flavor packed into perfect serving size pieces.

Prep Time30

Cook Time1

Marinate1

Course: Main Course

Cuisine: Italian

Servings: 12 Rolls

Calories: 290kcal

Ingredients

Meat

1.25 lbs Ground meat of your choice we use chicken because we have someone that doesn't eat red meat in the house
3 Cloves Grated garlic
½ Yellow Onion, diced
2 Tbsp Olive Oil
1 tsp Kosher Salt
1 tsp Black Pepper
1 tsp Crushed Red Pepper
1 tsp Italian Seasoning

Filling

10 ounce Frozen Spinach, thawed
2 Eggs
1 Cup Full Fat Ricotta
1½ Cup Marinara Sauce divided between 1 and ½
1½ Cup Shredded Mozzarella divided between ¾ and ¾
12 Strips Lasagna Sheets

Instructions

Preheat oven to 350°

Chicken

In a medium pan, heat 2 Tbs of Olive Oil and sautee onions until translucent.
Add grated garlic and ground meat. Add salt, black pepper, crushed red pepper, and italian seasoning.
Cook meat until cooked and all liquid has evaporated.
Once cooked, put aside to cool.
Make sure meat is crumbled into small bits.

Lasagna

Cook lasagna sheets in heavily salted water.
Usually you should cook till al dente, but the sheets need to be cooked more so they are flexible enough to roll without breaking.

Filling and Assembly

Fully thaw the spinach and squeeze all liquid out.
Mix the spinach, eggs, ricotta, ground meat, ½ cup marinara, and ¾ mozzarella in a bowl.
Lay a lasagna sheet out and spoon ⅓ of a cup of the filling onto the sheet.
Spread the filling out leaving about ¾ – 1 inch of space on each sode.
Roll the lasagna sheets making sure none of the filling squeezes out.
Spread some marinara sauce onto a baking tray and place the rolls in the tray. You should get 12 rolls.
Spoon some marinara sauce onto all the rolls and cover and bake for 35 minutes.
After 35 minutes, sprinkle some mozzarella onto the rolls. Leave uncovered and bake for 5 more minutes.

Check out some of my other posts!

Feel free to send me a message if you have any recipe requests!

Savory, Vegetarian