Mushroom Lasagna

*1 box Lasagna Noodles, cook according to directions on box
*3-4 cups Italian Tomato Sauce recipe found HERE or Marinara Sauce or Italian Sauce of your choice
*Shredded Parmesan Cheese, for topping as desired

Lasagna Filling:

*1 cup skim Ricotta Cheese
*1/2 cup shredded Parmesan Cheese
*15-18 Crimini/Small Bella Mushrooms, sautéed in 3 tablespoons extra light olive oil on medium heat until tender and juices released
*1 Egg
*1 teaspoon Oregano
*Freshly ground Sea Salt and Black Pepper, to taste
*1 10 ounce box Frozen Chopped Spinach, thawed and drained/squeezed of moisture OR 4 cups fresh spinach, sautéed in 1-2 tablespoons extra light olive oil just until wilted and chop into pieces as desired.

Combine the above filling ingredients and spread filling down the middle of each cooked lasagna noodle. Roll-up each noodle with filling and add to pam sprayed 9×13 baking dish, spread 1 cup Italian Tomato Sauce in bottom of baking dish placing each of the rolled filled noodles.

Top with Italian Tomato Sauce until covered. Place aluminum foil over lasagna and bake in a 350* F. oven for 30 minutes or until hot and bubbly. Top baked hot lasagna with shredded/grated Parmesan Cheese. Enjoy!

Pictured below is 1 of 2 small glass baking dishes I used instead of the 9×13 inch pan called for in the above recipe.

Enjoy!

Jessica and Lindy

Alfredo Chicken Manicotti

Alfredo Sauce:

*1/2 cup Butter
*2 ounces Cream Cheese
*1 1/2 cups Whipping Cream
*2 teaspoons Garlic Powder
*1/2 teaspoon Fresh Minced Garlic
*Freshly Ground Sea Salt and Black Pepper, to taste
*1/2 teaspoon dried Oregano
*2/3 cup Grated Parmesan Cheese
*Milk, if needed

Melt the butter in a sauce pan on medium heat, add garlic and Sauté for about 1 minute. Whisk in cream cheese and cream just until combined and turn down to heat to low and simmer. Then add garlic powder, oregano and the salt and pepper. Simmer just until sauce thickens adding a little milk if needed. Turn off heat and add to the manicotti dish as directed below.

Using a 9 x 13 inch baking dish, spray with Pam cooking spray and line the bottom of the pan with 1/2 cup Alfredo Sauce and add the below filled Manicotti’s and top with the remaining sauce and Parmesan Cheese. Cover with aluminum foil. Bake in a 350*F. oven for 30 minutes or until hot and bubbly.

Manicotti:

*1 8 ounce box (Pasta) Manicotti, American Beauty, cook to package directions

Filling:

*1 cup skim Ricotta Cheese
*1/2 cup shredded Parmesan Cheese
*10 Chicken Tenders, cooked and shredded, I like to season chicken before cooking Season All or Deverl’s Seasoning, to taste
*1 Egg
*1 teaspoon Oregano
*Freshly ground Sea Salt and Black Pepper, to taste
*1 10 ounce box Frozen Chopped Spinach, thawed and drained/squeezed of moisture

Combine the above filling ingredients and fill each of the cooked Manicotti.

Alfredo Garlic Sauce adapted from The Recipe Critic/Artsy Fartsy Mama
and the Chicken Manicotti filling adapted from Heart Mind and Seoul

For our yummy bread stick recipe see HERE!

Also see Crepe Manicotti

Enjoy!

Jessica and Lindy