Lasagna Wrap With Spinach And French Fries

Lasagna Wrap With Spinach And French Fries 

How does one explain to a reasonable, sane, unknowing person in the love of the potato the culture you live in, that you put sweet potatoes in lasagna rolls?

That consuming orange vegetables is a way of life here?

Yes, in fact, are there more orange vegetables than just carrots?


When is it too early to show the person who is dating the shrine on the orange greens you carefully placed under your pillow?

And what can you do, other than thanking the many heavens, so prolific, the times this person has said, even though he is not sure that he loves sweet potatoes in any form other than marshmallows, which they dig into.

It is so decided, or yes. He will have a third.


Several rules were broken at a Friday night dinner date. I only allowed a male individual to enter my apartment without first making a trip to the local police station for a thorough background check ...

... but I cooked an original dish that had never been made or made, completely original. It could have been completely bombed.

One is not supposed to take such a risk on the fourth dates. This is like ... definitely a law in some states.

But sometimes you must have faith in your own abilities. In your own taste. In the power of sweet potatoes!

(No, really ... It's a force to be reckoned with. Especially when combined with pesto.)

But did you expect less of the most nutritionally dense vegetables? I do not think so.


Between the dates of a good Friday night and half of the wonderful half marathon. It has been a good week so far here.

Not to mention some great news I received yesterday ... because I won the Mama's Delicious Recipes Competition !!! Frankly, I wouldn't have done it without you and all your voices and support, so thank you, thank you, thank you!

Frankly, what I think has become a positive thinking. The belief that everything will be fine. Beyond okay. Great, even.

I really believe that when you are in a better state of mind, you make good things happen on your own. It is subjective. Dominoes effect. So let's not just expect the best ... let's make that happen.


Serve 5-6 (or a hungry boy and three regular meals), eat well with the original others

Ingredients

1. 5 garlic cloves
2. 5 ounce basil, shredded leaves
3. 2 tbsp pine nuts
4. 2 tablespoons of olive oil
5. 2 ounce spinach
6. 15 ounce partially ricotta
7. 6 ounces shredded mozzarella
8. 1/3 cup Parmesan cheese
9. 4 medium potatoes
10. 12 lasagna sheets
11. 2 cups basil tomato sauce
12. Salt and black pepper to taste

instructions

1. Preheat the oven to 350 degrees and put a pot of salted water to a boil. Meanwhile, mix garlic, basil, pine nuts, olive oil and spinach in a food processor and mix them until smooth. Add salt to taste.
2. In a large bowl, mix the ricotta together with half of the mozzarella, parmesan and pesto that you just made.
3. Poke sweet potatoes in a fork. Wrap each one with a wet paper towel and microwave to a high degree for two minutes on each side or until the fork is tender. Remove it from the microwave. When cool enough to touch, remove the skin and mash the sweet potato meat with the ricotta and pesto mixture. To make it really soft, treat it until it blends thoroughly. Season to taste with salt and black pepper.
4. When the water boils, add lasagna noodles. Cook until al dente only. Line two large baking sheets with wax paper. Using a pair of tweezers, remove the noodles from the cooking water one by one and place them next to each other on the biscuit leaves.
5. Spread 2-3 tablespoons of sweet ricotta filling on each vermicelli. Starting at one end, loosely rotate each sheet. Spread 3/4 cup of tomato sauce on the bottom of a 9 "x 13" baking tray. Place the wraps, seam side down, into the baking tray, and rest them comfortably against each other as possible. Add the remaining tomato sauce and mozzarella cheese.
6. Cover the pan with aluminium foil and bake for half-hour .. Remove the chips and bake for 15 minutes or until the cheese starts browning. Allow it to cool for 5 minutes before serving.
7. I am sending this to Presto Pasta Nights, which is hosted this week by Juli of Pictures of my my Princesses.