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Eat, Drink and Be Merry: 40 Favorites From Kel's Cafe

Editor: Kelley Chisholm


Publication Date
No. Pages 64
No. Recipes 40
Make check payable to: Kelley Chisholm

Mail Orders to:
Kelley Chisholm
2913 Debra Dr.
Raleigh, NC  2760
Phone 919.622.3002
Email kgchisholm@yahoo.com

Featured Recipe:

Fabulous Four-Cheese and Veggie Lasagna Roll-ups


7 cups marinara sauce
1 tablespoon extra virgin olive oil
2 cups zucchini, diced
1 large red bell pepper, diced
1 (6 ounces) bag fresh baby spinach
1 box (16 ounces) lasagna noodles
32 oz. ricotta cheese
2 cups mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated (plus more to sprinkle on casserole later)
3/4 cup asiago cheese, grated
2 eggs, beaten
Fresh parsley, to taste, plus more for garnish
Sea salt, to taste
Fresh grated black pepper, to taste
Prepare marinara sauce, keep warm. Heat olive oil in large skillet. Add zucchini and red pepper, season with salt and pepper, and sauté until just tender. Add spinach and cook until it wilts. Remove from heat, let cool and coarsely chop in a food processor.

Add noodles to boiling salted water and cook until al dente. Drain. Mix cheeses, eggs, parsley, salt and pepper. Add the veggies and refrigerate.

Preheat oven to 350 F. Spread 2 cups of marinara sauce on the bottom of casserole. Spread a thin layer of the cheese and veggie mixture on the noodle and roll tightly. Place seam side down on sauce. Repeat. Top with the remaining marinara sauce. Bake uncovered for 40 minutes, remove from oven. Sprinkle casserole with Parmesan cheese, bake until the cheese has melted. Remove from oven and let sit for 5 to 10 minutes before serving.

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