Spinach Lasagna Rolls

Lasagna is a classic Italian recipe, delicious but very time-consuming. This is a dish that I can cook even during the week because it’s so quick. You get that great lasagna taste without all the fuss!

10 uncooked lasagna noodle
1 (24-oz.) jar Prego tomato sauce
1/2 teaspoons sugar
1 cup low-fat ricotta cheese
1 large egg white, lightly beaten
1/4 cup torn fresh spinach
1/4 tsp. Parsley
1/2 tsp. Garlic salt
1/4 cup (1 oz.) freshly shredded Parmesan cheese
1 cup Mozzarella Cheese
Toppings: fresh basil, Parmesan cheese

Preheat oven to 350°.
Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.

Stir tomato sauce and sugar in a sauce pan. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

Stir together ricotta, egg, parley, Garlic salt and cheeses until smooth.

Spread 1/4 cup cheese mixture on 1 noodle. Add a few spinach leaves, Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

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Crock-Pot Beef Tenderloin with Balsamic Glaze

An elegant Beef Tenderloin recipe in the crockpot!

Prep Time: 10 minutesCook Time: up to 4 hours

Crock-Pot Beef Tenderloin Recipe with Balsamic Glaze

Ingredients:

1 – 3-4 lb. beef tenderloin, 10 inches long (the thick end of a whole tenderloin)
12 strips thick pepper bacon
1 small onion, sliced thin
4 cloves garlic, peeled
3-4 sprigs fresh rosemary
3/4 cup beef stock
1/3 cup balsamic vinegar
1 Tb. dijon mustard
2 Tb. sugar
1 Tb. four
Salt and Pepper

Directions:

Have the butcher cut a whole tenderloin in half so that you can purchase the thick end (they will usually cut the rest into steaks) or buy a “butt beef tenderloin.”

Salt the pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon.

Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by “sewing” toothpicks through the ends.

Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed–10 minutes. *This can be done ahead and the seared tenderloin, can be refrigerated for a 1-2 days if needed.

Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert a meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F–2-4 hrs, depending on weight and thickness.

Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover, and continue cooking until 130 degrees F is reached.

At 130 degrees F, remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests.

If needed, allow the balsamic glaze to continue simmering until thick.

To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze.