This weekend basketball season ended, it’s a little bitter sweet…but I’m ready for warmer weather and longer days! To me once I am one month out from Easter I can start bringing out the pretty colored spring decorations, but not until then.
I don’t decorate for Halloween until Oct 1st, and I don’t decorate for Christmas until the Friday after Thanksgiving….to me it’s cheating…I know, it’s weird.
But, the closest holiday coming up is of course St. Patricks Day! Now I am Irish all year round, my sons name is Cian pronounced the traditional Irish way, my mothers whole side of the family was Catholic up until my grandmothers generation, and there’s more than one fiery red head in our family.
The one way I really fail at being Irish is…..I can not cook a potato. I can make mashed potatoes all day every day, but french fries, scalloped potatoes, you name it, they never cook through, or I burn them. I wonder what Great Grandma Nellie thinks of that…..
We dug out a few green decoratoins today, and Kaelin brought home this hilarious leprachaun hat…
But for dinner we did not go anything even close to Irish…sorry Great Grandma, I may not be able to cook a potato but I refuse to cook animal stomach or livers 😉
Pizza Lasagna Roll Ups
9 lasagna noodles
2 cups Ricotta
2 cups mozzerella cheese
1 egg lightly beaten
1 cup parmesean cheese
1/4 cup parsley
2 cups of pizza sauce
Pizza Sauce Ingredients
1 tbs butter
1 tsp olive oil
2 minced garlic cloves
1/2 a yellow onion diced
28 oz can diced tomatoes
3 oz tomato paste1 tsp basil
1/2 tsp sugar
salt & pepper to taste
To Make The Sauce
In a large pan over medium-high heat heat the butter and olive oil until the butter is melted
Add the garlic and onion and sautee until translucent
Add the tomatoes, tomato paste, basil, oregano, and sugar and bring to a boil
Let the sauce simmer, covered, for fifteen minutes.
Use an immersion blender if you have one (you fancy pants) if not (like me) put the sauce in your blender and puree until smooth.
Once the Sauce is Done…
pre-heat your oven to degrees
Cook your lasagna noodles, rinse them, then lay them out on a towel. This is important. Do it!
Combine the beaten egg, Ricotta, 1 cup of mozzerella, 1/2 cup Parmesean, the Pepper, and the Parsley. Mix until combined.
Spray a 9×13 baking dish with non-stick spray and cover the bottom of the dish with pizza sauce
Spread the cheese mixture onto the noodles, lay pepperonis on top of the cheese mixture, and roll up
Lay them in the dish seam side down
Cover with remaining sauce, top with remaining mozzerlla and parmesean cheese, and add more pepperonis
Bake for 20-30 minutes, until cheese is melted and sides are bubbly!