Lasagna Rolls

INGREDIENTS
	12 whole-wheat lasagna noodles
	1 tablespoon extra-virgin olive oil
	3 cloves garlic , minced
	1 14-ounce package extra-firm water-packed tofu , drained, rinsed and crumbled
	3 cups chopped spinach
	1/2 cup shredded Parmesan cheese
	2 tablespoons finely chopped Kalamata olives
	1/4 teaspoon crushed red pepper
	1/4 teaspoon salt
	1 25-ounce jar marinara sauce , preferably lower-sodium, divided
	1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Freeze the cooked rolls and sauce for up to 1 month.

Source: Clarissa Haycock

Pesto

INGREDIENTS

2 c fresh basil

3 tbls pine nuts

1-2 cloves garlic

1 ½ tsp salt

Dash of pepper

½ c grated parmesan cheese

¼ c grated Romano cheese

2/3 c olive oil

2 tbls butter (used to toast nuts)

DIRECTIONS

1. Wash basil and pat dry

2. Remove stems

3. Cut basil into small pieces

4. Put all ingredients into food processor until smooth

STORAGE

Put pesto into ice cube trays and freeze. Will last up to one year.

Source: Kate Kmetzsch 

Lemon Seafood Spaghetti

INGREDIENTS

2 lemons - zested and juiced

1/3 cup water

1 1/2 Tbsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

1 garlic clove, minced

2 fillets of fish (salmon, tilapia, snapper, halibut - any good, sturdy fish)

1 Tbsp olive oil

1/3 lb Spaghetti, cooked, drained, and tossed with 1 Tbsp of olive oil (to prevent sticking)

DIRECTIONS

1. Season the fish with salt and pepper.

2. In a frying pan or skillet, combine the lemon juice, lemon zest, Italian seasonings, olive oil, and garlic. Place several lemon slices in the bottom of the pan like a bed.

3. Place the fish fillets on the lemon slices. Cook on med-high until the liquid begins to simmer. Cover and reduce heat to med-low heat for 8-10 minutes until the fish is just cooked - DON'T OVERCOOK.

4. Pour the cooked pasta in the fish pan and toss together, breaking up the fish.

5. Cook over medium heat until the pasta is heated through.

Source: Jackie S.

Pink Sauce

INGREDIENTS

1 can crushed or diced tomato

1 can tomato paste

1 onion chopped

2-4 cloves of garlic (depending on how garlicky you like it)

1 cup heavy cream (you can also use milk)

1/4 cup sour cream

1/2 Tbsp crushed red pepper flakes (less if you don't like spice, more if you do)

Salt and pepper to taste

1 Tbsp Italian herbs (also add more or less to taste)

1/4 cup water (optional)

DIRECTIONS

1. Heat a Tbsp of oil in a pan over about medium heat. Add the chopped onions and cook till they become soft and translucent.

2. Add the garlic and cook for another minute. You may have to adjust your burner (electric sometimes are hotter than gas so just keep that in mind); you don't want the garlic or onions to brown. If you see this, turn your heat down.

3. After the garlic, add the tomato paste and mash it in with the onion and garlic; this helps take some of the bitter taste the tomato paste acquires while it's in the can.

4. Cook for a minute and then add the diced tomatoes. If the mixture seems too thick for your liking, add the water.

5. Add the herbs, crushed red pepper, and salt and pepper, then turn down the heat to low and let simmer. You may let it simmer for up to an hour or for as little as twenty minutes, the sauce will be good no matter what. Just make sure that you stir occasionally.

6. Finish with the sour cream and heavy cream (or milk) about five to ten minutes before serving. Add some Parmesan cheese, your favorite pasta and enjoy! I've made this with Italian sausage and it was fantastic.

Source: Steffany Davies

Bruschetta

INGREDIENTS

1/2 loaf Italian Bread

4 Roma tomatoes, diced

1/4 tsp salt

1/4 tsp pepper

1 Tbsp olive oil (the best you can afford

1 Tbsp balsamic vinegar (the best you can afford)

1 tsp dried Italian seasoning

1 tsp dried basil - (use several fresh leaves if available)

1 whole garlic clove

2 Tbsp Classico brand Sundried Tomato Pesto (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Slice the bread into 1/4" slices and place on cookie sheet. Toast bread until outside is crispy but is still a little soft in the middle.

3. Mix the tomatoes, salt & pepper, oil, vinegar, and seasonings (and pesto if using) in a bowl. Let sit and marinate.

4. When the bread is toasted, rub the whole garlic clove over the toast slices - (it will kind of dissolve as you run in on the toast).

5. Spoon 1 to 1 1/2 Tbsp of the tomato mixture on top of toast. Drizzle with a little more olive oil if desired.

Source: Jackie S.