Tuesday, January 31, 2012

January Dinner

I started with small peppers stuffed with ricotta, chorizo, parmesan, parsley, -- the usual lasagna type filling. I got tired of stuffing the peppers before the filling was gone so I took some egg roll wrappers, filled them with the ricotta mixture, rolled them and dumped some tomato sauce on them. Both the peppers and the lasagna rolls took about 20 minutes in the oven at 350 degrees.

The salad is spinach leaves, parmesan, and onion topped with Tessemae's Lemon Garlic (dressing - marinade - dip). Added some cracked pepper and it was good to go.

The lasagna rolls were a bit starchy and could have used some hot sauce so I'll try them again using flat lasagna noodles instead of won ton wrappers.


  1. I'm a big fan of using wonton and egg roll wrappers in Italian food. Last week I made manicotti using egg roll wrappers. I thought it turned out pretty good. The recipe (from America's Test Kitchen) calls for using no-boil lasagna noodles that have been softened in boiled water so you can fill it and roll it up, but I thought the egg roll wrappers were easier and tasted good.

  2. I'm glad you had success. It makes me want to try again. :)