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Lasagna Recipe

Morning! Well, yesterday was JUST what I needed.  It snowed from 5 am – 5 pm and we ended up getting about a foot of snow.

PhotoI spent my snow day on the couch with my comforter, hot apple cider, re-runs of Bones, and hundreds of Tasterie emails. I FINALLY feel like I have caught up on life and I am happily going back to work today. As of right now, our last day of school is scheduled to be Friday, June 20th. If we have another snow day it will push us into the next week and I do NOT want that to happen.

Being home all day also gave me the opportunity to try cooking something new. Nolan has gotten really into Indian food lately and really wanted to recreate it at home. We found a jar of this at the supermarket and decided to give it a try. We are hoping to make it from scratch soon, but since we don’t have all the necessary spices on our rack, we figured this was the best way to go.

I used 1 jar of sauce and 2 boneless skinless chicken breasts cut into chunks and cooked it on low in the crock pot for about 6 hrs.  It was soooooooooo good, I must say. I definitely think this is going to be a challenge to make on our own some day because the sauce is so complex.



Last week I gave you all a sneak peek into one of my newest Lasagna recipes that I HAVE to share: Lasagna Roll Ups.

1655866_960134126805_1674084233_nI don’t have a bit of Italian in me, and I have no idea how to tackle Italian cuisine.  Nolan however grew up eating homemade Italian cuisine and he has been wanting us to tackle a lasagna for some time now. I however am just not ready so we took some baby steps and started with roll ups!

Nolan and I had a BLAST making these and we each customized them to our liking. Nolan’s had meat and full fat ricotta while I used mixed veggies and fat free ricotta. I must say, I took a few bites of one of Nolan’s rolls and they were delicious but I honestly could not tell the difference between the full fat and fat free ricotta.


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Can you tell whose rolls are whose? IMG_0738

IMG_0739Making these was a bit of a process, but they were really fun. More fun than making them was eating them. They were freaking delicious! They were really different from what we traditionally eat on a regular basis and I’m going to try and change that. These need to be in at least a monthly rotation. And they are real customizable. (yup, just making up words now) I can definitely see making these awesome with summer and winter veggies like eggplant, squash, and even pumpkin! This is a great thing to make together with your significant other or even with kids! Everyone loves customizing their food. 🙂


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