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Spinach and Artichoke Lasagna Roll Ups


Friday! Glorious Friday! I have waited for you all week! I love Fridays, if you couldn’t tell. No more work (well office work) for the week AND I get to spend lots of time with my family. I try to savor every second of the weekend. One of the best things about the weekend is the opportunity to make some dinners that may be a bit elaborate for the work week. This would be the perfect weekend dish to try at home. This version of lasagna roll up is reminiscent of my all time favorite spinach and artichoke dip. What’s better, it’s in lasagna form. #winning In all seriousness, it’s super tasty and a great way to add some vegetables to your diet, without feeling like you are eating a ton of veggies. It doesn’t take a ton of prep, but the end result is worth it. You can serve with a side salad, bonus veggies, or with bread, bonus carbs. Either way, you will not be disappointed that you made this. Enjoy your weekend!



  1. Preheat your oven to 350 degrees. Bring a large pot of water to a boil. Add in the salt and lasagna and cook to al dente, according to package discussions. Drain and lay the lasagna noodles out on a piece of parchment paper and let cool.
  2. In a medium bowl, combine the ricotta cheese, egg, garlic, spinach, artichoke hearts, Parmesan cheese, basil, red pepper, and nutmeg. Stir until well combined. Season with salt and pepper, to taste.
  3. Spray a 9x13 baking dish with cooking spray. Line the bottom with about 1/2 cup of marinara sauce.
  4. Take about 1/4 cup of the ricotta mixture and spread it evenly onto each noodle. Carefully roll the noodles up and place them in the prepared baking dish. Top the lasagna rolls with remaining marinara sauce, mozzarella cheese and some Parmesan cheese. Spray a piece of foil with cooking spray, and cover the baking dish.
  5. Place in the oven and cook for 35 minutes. Remove foil and cook for an additional 5 minutes or until the cheese is golden brown. Remove from the oven and let sit for about 5 minutes. Serve warm.


This recipe is adapted from Two Peas and Their Pod.

BLT Pasta Salad


Since flaking on my post yesterday, I wanted to make up for it by posting something that included bacon. This BLT pasta salad is something I’ve been dreaming about. When reality set in, I was not disappointed. This turned out fantastically. For me, spring/summer time sides are so fun. Various salads, fresh produce, so many options. Pasta salad is not something we eat often, but when we do, I want to make it worthwhile. Also, any time I have an excuse to add bacon to a dish, I will gladly do so. Any pasta would be great, but for this I opted for heartier tortellini. The dressing is adapted from this veggie dip that I had made, which essentially tasted like a homemade ranch dip. It was the perfect dressing for this dish. Bonus, the fresh herbs make it look so pretty.


For the salad

For the dressing


  1. Cook your tortellini according to the package instructions. For the bacon, preheat your oven to 400 degrees. Place strips of bacon on your baking sheet. Bake for about 10 minutes or until crispy. Baking time will vary depending on the thickness of your bacon.
  2. To make the dressing combine the ingredients in a small bowl, cover and refrigerate until ready to use.
  3. Let the tortellini cool. Once at least room temp, add to a medium size bowl. Add in the dressing. I start with small amounts and gradually add more as I feel it needs it. Add in the chopped tomato and spinach. Toss to combine. Crumble the bacon over the top of the dish.