Yikes! The disorganization of my mind is spilling directly over onto the blog.
Guess what day it isn’t?
It isn’t the third Thursday of the month. That’s the day that Better Good Things is supposed to grace the headlines on the blog, but this month that day rolled by long ago in what was a haze of Boston Marathon prep for me (and STAAR test madness for Evin). Just to be clear- that didn’t mean that I didn’t create and share this recipe with my family in time for my deadline… it just meant I forget about y’all.
*hangs head in shame and looks up with endearingly sad puppy-dog eyes*
I am sorry. I’m the blogging equivalent of your super flakey friend this month.
You know the friend who always makes really ambitious, elaborate plans with you to go on a fabulous girls’ trip in the not-too-distant future and then becomes vaguely busy the closer the date grows? Yeah. That one. (Which reminds me- I think I might be slightly committed to trips to both the Amalfi Coast and Vegas that I need to start side stepping out of pretty soon… because I’m totally busy… with things.)
For April, Evin and I chose to “better up” lasagna- a beloved favorite in many a kitchen- which launched us into a great philosophical debate. Are we “easying up” healthy things or “healthying up” easy things when we are engaged in our “bettering?” And really, how do you define healthy? And what is actually considered easy?
Too many questions.
Honestly, who knows! I love that we went with Better Good Things in place of Healthier or Easier because it just means that we can make it whatever the heck we need it to be that month. Whenever we want for that matter as we’ve so proved a good 10+ days late.
As luck would have it, this month better means both healthier and easier in my book. I created lasagna rolls that make portioning easy (hooray!) and that cut back on the fat while upping the protein ante with cottage cheese in place of obscene amounts of ricotta and mozz as well as bison in the place of beef. It’s pretty amazing, it packs well for lunch, and it can be frozen in the pre-bake stage for later use.
To make matters even better on my end, this became the only non-bland pre-race meal my husband could stand in the week leading up to Boston so we have dubbed them Marathon Lasagna Rolls. They will definitely keep their place on our pre-race menu from here on out!
Looking for Evin’s lasagna take? Standardized testing for elementary students really sucks, so she hasn’t gotten around to it because cheering her son through an unnecessarily stressful testing situation is way more important than getting creative with lasagna noodles. Everyone say a prayer, light a candle, or rake your Zen garden for The Boy over at Food Good Laundry Bad as he braves the testing gauntlet! When she’s got hers up I’ll update and share the link.
*UPDATED* Evin rocked this month with Slow Cooker Lasagna which she claims is “not a recipe.” Part recipe, part how-to, it’s 100% genius and definitely an idea that I’m glad to have in my arsenal for busy days!
Marathon Lasagna Rolls
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbs dried parsley flakes
- 1 tbs dried oregano
- 1 tbs dried basil
- 1 1/2 tsp dried marjoram
- 1 lb ground bison
- 12-15 lasagna noodles
- 10 oz ricotta
- 2/3 cup small curd cottage cheese
- 2/3 cup shredded mozzarella
- 1/4 cup grated parmesan
- 1 jar organic marinara
- salt and pepper
- olive oil
Directions: Heat 1 tbs of oil over medium heat. Saute the onion and cloves until soft and fragrant. Add the bison to the pan. Over medium/medium-high heat, break up bison into large pieces. Add spices and cook through, breaking up into small pieces as you cook. Season with additional salt and pepper as desired while browning meat. Set aside.
Bring a pot of water to boil. Add lasagna noodles, along with a dollop of olive oil, and boil for about 6 minutes. Drain.
In a large bowl, combine ricotta, cottage cheese, shredded mozzarella, grated parmesan, and the ground bison mixture.
Grease a 9×13 baking dish with olive oil.
Working with one lasagna noodle at a time, lay out each noodle and spread with a generous 2 tbs of filling. Roll up and place in baking dish. Once baking dish is full, top lasagna rolls with sauce and cover with foil.
Bake at 400 for 30 min.
To freeze in individual portions: Follow the recipe directions through assembly but instead of preparing it in a 9×13 baking dish, spread them out on a cookie sheet to flash freeze them. Once they are mostly frozen (30 minutes to 1 hour), place them into freezer bags and freeze. When serving, place your preferred number of frozen lasagna rolls in a baking dish and top with sauce. Put foil over baking dish and bake at 350 for 60 minutes, or until heated through. The time will vary based on number of rolls.