Welcome!

Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!



Tuesday, August 27, 2013

Lasagne Roll Ups

This little recipe is a fun twist on traditional lasagne. Instead of lying the noodles flat, you roll 'em up...hence the name Lasagne Roll Ups. It uses prosciutto as the meat so it's not real heavy with meat but you can certainly add ground beef or ground turkey to the sauce if you'd like. The first time I made this was about 5 years ago, then I kind of forgot about it until a few weeks ago when I ran across it in my binder. I'm sure not going to let 5 years go by before I make it again.

Lasagna Roll Ups



1 12-ounce package lasagna noodles

1 24-ounce jar pasta sauce – or your favorite recipe

1 15-ounce container Ricotta cheese
1 10-ounce package frozen chopped spinach, drained well
1 egg
4 ounces prosciutto, chopped
1 cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper

1 cup mozzarella cheese
¼ cup grated parmesan cheese

Cook lasagna noodles in salted water until soft but still firm to the bite. Drain. Lay out on a cookie sheet. Set aside.

In a medium bowl, combine Ricotta, spinach, egg, prosciutto, parmesan and salt and pepper.

Grease a 9x13 inch baking pan. Pour half of the pasta sauce in the bottom of the pan.

Lay out one lasagna noodle on a flat work surface. Spread about 3 – 4 tablespoons of the ricotta filling on the noodle. Roll up starting at the short ends. Place seam side down on top of pasta sauce. Repeat with remaining filling and noodles.

Pour remaining pasta sauce over filled noodles. Sprinkle with 1 cup of mozzarella and ¼ cup parmesan.

Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for an additional 10 minutes. Remove from oven and allow to stand for 10 minutes before serving.

Makes 8 – 12 lasagna rolls

All the stuff.....this picture shows TWO packages of proscuitto. I only used ONE. It also doesn't show the salt. But I did use some.
All the stuff.....this picture shows 
TWO packages of proscuitto. I only 
 used ONE. It also doesn't show the salt. 
But I did use some.
Cook your noodles and lay them out on a cookie sheet. Set them aside. Then combine the Ricotta, drained spinach, egg, chopped proscuitto, parm, and the salt and pepper.
Cook your noodles and lay them 
out on a cookie sheet. Set them aside. 
Then combine the Ricotta, drained 
spinach, egg, chopped proscuitto, parm, 
and the salt and pepper.
Here's the mixed up mixture.
Here's the mixed up mixture.
Working with one lasagne noodle at a time, spread some of the mixture out on each one. About 3 - 4 tablespoons for each noodle. I didn't measure...I just eyeballed it.
Working with one lasagne 
noodle at a time, spread some 
of the mixture out on each one.
 About 3 - 4 tablespoons for each noodle. 
I didn't measure...I just eyeballed it.
Then starting at the short end, roll 'em up! Repeat until all the mixture is gone. You should get about 12 or so.
Then starting at the short end, 
roll 'em up! Repeat until all the 
mixture is gone. You should get 
about 12 or so.
Pour half of your sauce in the bottom of your pan.
Pour half of your sauce in the 
bottom of your pan.
Place the rolls in the pan.
Place the rolls in the pan.
Pour the remaining sauce over the roll ups then sprinkle with the cheeses.
Pour the remaining sauce over the 
roll ups then sprinkle with the cheeses.
Bake it up, eat it up, rah, rah, rah!!
Bake it up, eat it up, rah, rah, rah!!

Pasta Salad

I love pasta. Any kind. So as I was perusing my recipes the other day, and didn't see a pasta salad recipe, I set out to make that right. So here you go....a pasta salad that's really good. Makes enough to feed about 15 people but can be doubled with no problem. You can also make extra dressing to toss with the pasta after it's set overnight to make it extra yummy!

Pasta Salad



1 8-ounce package shell pasta ~ cooked, drained and set aside
2 eggs ~ hard boiled & chopped
1/2 cup red onion ~ diced
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cup shredded cheddar cheese
1/2 cup chopped red onion ~ optional


Dressing:

1/2 cup mayonnaise
1/4 cup sour cream
2 green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce

1 teaspoon paprika ~ for garnish

In a large serving bowl, toss together the pasta, egg, bell peppers, onion and cheese.

In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, and hot pepper sauce. Stir until well blended.

Pour dressing over the pasta, and toss to coat thoroughly.

Sprinkle with paprika.

Cover tightly, and chill 4 hours, or overnight for best flavor.



Let's get going.

Let's get going.


Chop your veggies.
Chop your veggies.


Combine the dressing ingredients.
Combine the dressing ingredients.


Combine the salad ingredients.
Combine the salad ingredients.


Pour the dressing over the salad. Mix. chill for several hours or overnight.
Pour the dressing over the salad. 
Mix. chill for several hours or overnight.


Easy, right? And so good!!
Easy, right? And so good!!