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Lasagna Roll Ups (by Chris Logue and Shaylee Smith: Flour Power Highlands Ranch, Colorado


Greetings from the West! I’m Chris and together with my daughter Shaylee, we will be opening our Flour Power Studio in Highlands Ranch, Colorado. With a background in early childhood education and a passion for fun in the kitchen, we look forward to introducing Flour Power Kids Cooking Studios to the families in our community. It’s been a busy summer building our studio and our fall schedule of events, and we are so excited to finally be opening Labor Day 2019!


Below is a fun twist on a classic Italian dish (in honor of our Italian roots).


Enjoy!

Chris & Shaylee



Lasagna Roll Ups

Yields: 18 roll ups


Ingredients:

1 (1lb) box of lasagna noodles

1 (32 oz) container of ricotta cheese

1 cup grated parmesan cheese, divided

2 eggs

1 cup frozen chopped onions

Kosher salt

Fresh ground black pepper

1 lb ground beef

1 clove of garlic

1 (10 oz) package of frozen chopped spinach, thawed and squeezed dry

2 (14.5 oz) cans of diced tomatoes with basil, garlic & oregano

1 (7 oz) package of shredded mozzarella cheese


Directions:

Preheat oven to 350 and bring large pot of salted water to boil. Cook noodles according to package for al dente. Drain and set aside to cool.

In a medium bowl mix ricotta, ½ cup parmesan cheese, and two eggs together. Season with salt and pepper. Cover and chill in refrigerator until ready to assemble roll ups.

In a large saucepan brown ground beef with frozen chopped onions and garlic over medium heat. Add spinach and tomatoes to the ground beef mixture and bring to a simmer.

Spread a layer of ricotta cheese mixture across one side of lasagna noodle. Spoon meat mixture on top and roll up.

In a large casserole dish spoon a layer of the meat mixture on the bottom of the dish. Add roll ups to the dish seam side down. Top with remaining meat mixture. Cover with shredded mozzarella and ½ a cup of parmesan cheese. Bake in the oven for 20 minutes or until the cheese is bubbly.

Serve & Enjoy!

Tip: For a saucier dish substitute marinara sauce in place of diced tomatoes and herbs.

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