Lasagna Zucchini Boats

I love zucchini boats because there are so many different options to stuff them with! I love lasagna so of course I wanted to stuff these with all of the same decadent flavors as you would get with the classic lasagna with noodles. This healthy twist is perfect without the carbs–believe it or not! They are also great reheated the next day so I would recommend making extra for leftovers.

*It’s important to look for zucchini that are a bit wider in width than usual so you have plenty of room to stuff. It makes a HUGE difference and is very helpful. #theRecipeRedux

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Lasagna Zucchini Boat Lasagna

Lasagna Zucchini Boat Lasagna

Ingredients

4 medium zucchini, sliced into halves through the length

1 cup low fat ricotta cheese

1 large egg

1 1/2 Tbsp chopped fresh parsley, plus more for garnish

1 1/4 cups shredded mozzarella cheese

1/2 cup parmesan cheese

8 oz. lean ground beef or lean ground turkey

4 tsp olive oil, divided

Salt and freshly ground black pepper

1 3/4 cup marinara sauce

1 Tbsp chopped fresh basil, plus more for garnish

Instructions

  1. Preheat oven to 400 degrees. Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats--set aside.
  2. In a mixing bowl stir together ricotta cheese, egg and 1 1/2 Tbsp of the parsley. Season lightly with salt and pepper. Stir in 1/2 cup of the mozzarella cheese and the parmesan cheese--set aside.
  3. Heat 2 tsp of the olive oil in a large non-stick skillet over medium-high heat. Crumble beef into pan, season with salt and pepper and cook, stirring occasionally and breaking up beef when stirring, until browned. Stir in marinara sauce and 1 Tbsp of the basil, remove from heat.
  4. To assemble boats, brush both sides of of zucchini lightly with remaining 2 tsp olive oil and place in two baking pans. Divide cheese mixture among zucchini spooning about 2 1/2 Tbsp into each, then spread cheese mixture into and even layer. Divide sauce among zucchini adding a few heaping spoonfuls to each. Cover baking dishes with foil and place in oven side by side and bake in preheated oven 30 minutes. Remove from oven, sprinkle tops with remaining 3/4 cup mozzarella, return to oven and bake until cheese has melted and zucchini is tender, about 5 minutes. Sprinkle tops with with fresh basil and parsley and serve warm.
http://kathrynskitchenblog.com/2016/08/lasagna-zucchini-boat-lasagna/

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Ricotta Orange Whole Wheat Pancakes

Pancakes are a breakfast favorite of mine, because who doesn’t like a tall stack of em’? These pancakes are fluffy and have a hint of orange in them. The ricotta adds a touch of creaminess to these! You can even freeze these in the freezer and pop them out when you want to have a delicious quick breakfast by popping them into the toaster!

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Ricotta Orange Whole Wheat Pancakes

Ricotta Orange Whole Wheat Pancakes

These fluffy, zesty, and sweet pancakes are bursting with a delicate orange flavor and are perfect when topped with warm maple syrup and melted butter!

Ingredients

1/2 cups whole wheat flour

3 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 large egg

1 cup ricotta cheese

3/4 cup low-fat milk

1/2 cup orange juice

1/4 cup butter, melted

1/2 tsp grated orange zest

1/2 tsp vanilla extract

Pinch of salt

Maple syrup

Instructions

  1. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
  3. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  4. Heat a 12-inch nonstick frying pan/skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush on skillet evenly.
  5. Pour 1/4 cup batter onto 3 spots on frying pan/skillet. Let pancakes cook until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter. Top with more orange zest, a pat of butter, and drizzle of maple syrup. Enjoy!
http://kathrynskitchenblog.com/2015/06/ricotta-orange-whole-wheat-pancakes/

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Mini Spinach and Ricotta Lasagna Cups

Well….this may be the easiest dinner I have whipped up. I had leftover wonton wrappers from my Baked Crab Rangoon recipe so I used the leftover wrappers to make these little cuties! You can also enjoy these with meat such as ground beef or sausage! Just add it to the ricotta filling and you have yourself a nice wholesome meal.

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Mini Spinach and Ricotta Lasagna Cups

Mini Spinach and Ricotta Lasagna Cups

This is everything you want in a lasagna, except it is in a mini version. Every bite is cheesy and filled with lasagna goodness.

Ingredients

24 wonton wrappers

4 cups of fresh spinach (about 1 bag)

3 tsp extra virgin olive oil

1/2 cup ricotta

1 cup of fresh marinara sauce

1/2 tsp salt

1/2 tsp pepper

2 cloves of fresh garlic; chopped

1 cup of shredded mozarella cheese

5 leaves of fresh sliced basil (to garnish)

Instructions

  1. Pre-heat oven to 375 degrees F. In a medium sauce pan sautee spinach by adding olive oil, garlic, and spinach. Sautee until spinach is wilted. Season with salt and pepper.
  2. In a cupcake pan, spray the bottoms with cooking spray, then add wrappers accordingly.
  3. In a medium bowl, mix in the cooked spinach and ricotta. Then add salt and pepper to taste. With teasoon, spoon in about 1 tablespoon of ricotta filling to the wrappers. Then top with about 1 tablespoon of marinara sauce, then sprinkle with mozarella cheese (about another tablespoon). Repeat until you are out of ingridients.
  4. Bake for about 10-15 minutes or until cheese if completely melted and bubbly. Sprinkle with freshly sliced basil and enjoy these cuties! 🙂
http://kathrynskitchenblog.com/2015/06/mini-spinach-and-ricotta-lasagna-cups/

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Ravioli and Sausage Bake

A few of my favorite things in life consists of Italian food..Raviolis is one of them.​ This is extremely easy to make and takes only a few minutes to prepare! I would say if you are in a hurry and want to make something hearty, Italian, and delicious, try this!

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Ravioli and Sausage Bake

Ravioli and Sausage Bake

Creamy ricotta filled raviolis come together with sweet Italian Sausage in this luscious bake. I guarantee you can't just have one bite of this!

Ingredients

1 lb of raviolis (I used ricotta filled Raviolis)

1 pack of Johnsonville Ground Mild Italian Sausage or just simply remove the casings

2 cloves of garlic; minced

1/2 yellow onion; diced

2 tsp olive oil

3 cups of marinara sauce (homemade is always best)

1 cup of shredded mozarella cheese

1/4 cup of parmesan cheese

Instructions

  1. Preheat oven to 350 degrees F. Bring a large pot of water to a boil; season with salt. Boil raviolis according to directions on package.
  2. In the meantime, bring a large frying pan or skillet to medium heat. Add olive oil, garlic, and onions. Let them sautee for about a minute, then add sausage. Continue to stir the sausage for about 5-7 minutes until it is completely cooked (not pink at all).
  3. Once the pasta is cooked, drain, and place back into pot. Add about half of the tomato sauce and stir until every single ravioi is covered in sauce. Now time to layer (almost like a lasagna)... In a baking dish, add a layer of sauce to the bottom, then a scoop of raviolis, then a large scoop of sausage, then a scoop of mozarrella cheese, parmesan cheese, and repeat until you are out of ingredients. Bake for about 20-25 minutes until the cheese is melted. Enjoy!
http://kathrynskitchenblog.com/2015/04/ravioli-and-sausage-bake/

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