Recipe Ready: Lasagna Roll-Ups

I thought I'd take a break from all the mom-oriented posts I've had and let you in on what was for dinner tonight. I have been loving trying some new recipes lately, like these ultimate double chocolate brownies, this chicken pot pie crumble, and these amazing shredded beef enchiladas. On Mondays, we have gotten into a habit of having pasta because the weekend (which should be relaxing) with all its craziness has hampered my brain way too much to be able to really think about making dinner.

Tonight, I thought I would switch it up by trying out these little guys:

Source

Originally entitled "Pepperoni Pizza Lasagna Rolls," I thought I could improve on them a little bit. As written, the recipe is supposed to make the tomatoes and the cheese stand out and be more reminiscent of a pizza. But I love meals that have everything I need right in them--and I love traditional lasagna--so I wanted to get some vegetables in there and really make the sauce shine.

Because I have small children, there was no way I was going to be able to take pictures of the process (because I was running back and forth from room to room) or of the finished product (because when they are hungry, they get hangry). But that's okay because it's straightforward, if not a little time consuming. The ingredients in italics are my additions or substitutions.

Lasagna Roll-ups

INGREDIENTS:

For the Sauce:

• 1 tablespoon unsalted butter
• 1 teaspoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 of a medium yellow onion, finely diced 
• 1/2 of a large red bell pepper, diced
• 2 small zucchini, chopped
• 28 ounce can diced tomatoes
• 8 ounces tomato sauce, Italian style
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• pinch of red pepper flakes
• salt and pepper to taste
• 1/2 lb. ground beef, browned and crumbled

For the Lasagna Rolls

• 10 traditional lasagna noodles, cooked, drained and rinsed with cold water
• 1 egg, lightly beaten
• 15 ounces part-skim ricotta cheese
• 8 ounce block of mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon pepper
• 3 ounces sliced pepperoni (50-60 slices)

DIRECTIONS:

For the Sauce:

1. In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the onion and red bell pepper and saute until tender, about five minutes. Add in the zucchini and garlic and saute until zucchini is browned. Stir in tomatoes, tomato sauce, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
2. Simmer for 15 minutes. Cool slightly. With an immersion blender, CAREFULLY blend until sauce has desired texture. If you like it really smooth you can also throw it in a blender or food processor. Add the ground beef and set aside (store in fridge unless using immediately). 

For the Lasagna Rolls:

1. Preheat oven to 350 degrees Fahrenheit. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
2. Spray a baking dish with nonstick cooking spray and spread 1/2 - 1 cup of sauce into the bottom of the pan. Set aside.
3. Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella,  Parmesan cheese, parsley and pepper until well combined.
4. To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. If you have any filling leftover, spoon it out onto each lasagna roll. Pour remaining sauce over the rolls and top with the remaining shredded cheese.
5. Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.

Note: May be prepared in advance and baked the next day.

We served ours with crusty garlic bread, and it was, as my two-year-old would say, "de-WISH-us!" The zucchini really brightened up the dish and became the star of the show. *Side Note* I don't know what it is about sauces, but my toddler just eats around the chunks, and I really can't blame him--I didn't eat salsa for years because of that very same thing. Pureeing the sauce allowed him to eat all his veggies without even knowing it. ;)

So, if you're looking for something new for pasta night, this might be right up your alley. 

YUM.

We're Both Mothers

It's been exactly one month since I blogged. I get stuck sometimes when I have a post in my head but my 

mind is just all over the place and I can't get any cohesive thoughts down. Yesterday, I stumbled across this blogger's post, "A Letter from a Working Mother to a Stay-At-Home Mother, and vice versa," and it really resonated with what I have been thinking about.

I have been a "SAHM" for over six months. One of my friends told me that it took her about six months to adjust to having two kids; well, I think it has taken me seven months to adjust to having two kids and being home with them all of the time. At around two months, we started venturing out into the world on our own (sans hubby) and we fell into a rhythm around that time, too. But it is only recently that I was able to stop focusing on just taking care of everyone else and start taking care of me. I am slowly learning that I cannot be the mom that I need to be if I am not spiritually, mentally, and physically prepared to lead them and guide them as challenges arise.

[Stay-At-Home-Mom], I know that you are misunderstood by so many who do not appreciate the difficulties of caring for small children on your own, all day, and refer to you as joining the “latte set”. They imagine you spend your day sipping coffee while your children play quietly. I know you miss your financial independence. I know you feel amused and sometimes annoyed when others proclaim “TGIF!” because to you every day is the same – there is no Friday, no break from your job. I know that many people do not understand that you work – you simply work an unpaid job at home.

But before I became a stay-at-home mom, I had the experience of leaving my baby behind as I went to work at my full-time job. We were blessed to not have to put Kieran in day care, but for about a year and a half, we took turns watching him and shuttling him between family and friends.

[Working Mom], I know you weigh up every job to see if it will suit your family. I know you wake up an hour before everyone else does, just so you can get some exercise done or some quiet time. I know that you have attended meetings after being up all night with your toddler. I know that when you come home in the evening, your “second shift” begins. The nay-sayers don’t understand that you run a household AND hold a job. You come home, cook dinner, bathe your children and read them stories. You tuck them in and kiss them goodnight. You pay the bills, do the grocery shopping, the laundry, the dishes, just like every other mother does. 

These choices are rarely easy. I am so glad that I have lived at both ends of this spectrum because I respect both of these groups of women immensely. I used to be jealous of my SAHM friends, and now I sometimes find myself envious of my working mom friends. Yes, the grass is always greener on the other side, isn't it? Rather than focusing on the one "right way" moms should be raising children, we should be supporting each other and helping moms to make the decisions that are best for their families.

Before venturing into this unknown territory, I had no idea that being a stay-at-home parent oftentimes means being a single parent. I make so many moment-by-moment decisions concerning the discipline, safety, and education of my children without my husband. And even though I know we are a team, it can sometimes feel more like a battle where I am catching all the heavy fire. ...Yet, I also get the most hugs, the most kisses, and the most grins and belly laughs. I often hear the first new word, see the first new skill, and see the expressions of joy at trying something for the first time.

Being a stay-at-home mom isn't always easy.

SAHM, I don’t know how you do it. I admire your infinite patience, your ability to face each day cheerfully and bring joy into your children’s lives even when they wear you down. I admire your dedication to being a constant presence in your children’s lives even if it isn’t always easy. I admire the way you work without expecting any reward – no promotions, no fame, no salary. I know you want your children to feel important and loved, and SAHM, you do this the best. 

Being a working mom isn't always easy.

[Working Mom], I know that sometimes you feel guilty about not being there all the time. But WM, I know this. You are setting a wonderful example to your children. You are showing them that a woman can have a career, contribute in some way outside the home, and still be a loving mother. You are showing your daughters that they can do anything they want to do in life. You are displaying strength, endurance, dedication, tenacity, and you do it with so much joy and love.

But we're both mothers.

Direct your children onto the right path, and when they are older, they will not leave it.