I am, without a shadow of a doubt, due for a much needed weekend at a Ritz Carlton resort! Here's where life has taken me in the first few days of December...I pray that it can only get better from here.
You all know the song "The 12 Days of Christmas"?
Well, I have developed my own version as of late...
The 1st day of Christmas, my (1) husband had hernia surgery and looks like someone did target shooting practice on his belly. He is in more pain than he ever thought he could know
and has a new respect for me and my C-Section 17 years ago.
The 2nd day of Christmas my (2) daughters have the worse case of "senioritis" I have ever seen. Emotions are all over the board, finals are next week, continue applying to colleges, plan their year long Capstone Project events and they are barely hanging on, counting down until graduation...
in MAY!
The 3rd day of Christmas, my (3) dogs all have some sort of ailment or another.
I have cleaned up more **** this weekend than I ever did with my twin babies!
That being said, I ended up having to purchase an early Christmas "gift"...a new Bissell Professional Carpet Shampooer. It cleaned up areas I thought could never happen and the carpets look brand new again! Love this new machine!
The good news and reprieve is that this Zucchini Lasagna Roll-Ups is the perfect combination of easy, silky sauce, comforting and delicious. Now if I could just get Santa to scoop me up in his sleigh and drop me off at the closest, most tropical Ritz Carlton!
Zucchini Lasagna Roll Ups
Courtesy of Delish.com
2 (15 oz.) containers ricotta cheese
3/4 cup grated Parmesan cheese
2 large eggs
1 tsp. garlic powder
kosher salt
freshly ground black pepper
1 cup marinara sauce
5 large zucchini, sliced 1/8" thick
1 cup grated mozzarella cheese
Preheat oven to 400 degrees.
Make ricotta mixture: in a small bowl, combine ricotta, 1/2 cup Parmesan, egg and garlic powder and season with salt and pepper.
Spread a thin layer of marinara into the bottom of a 9"x 13" baking dish.
On each slice of zucchini, spoon a thin layer of the marinara sauce, then top with a thicker layer of ricotta mixture, and sprinkle with mozzarella.
Roll up and place in baking dish.
Sprinkle with remaining 1/4 cup Parmesan cheese.
Bake until zucchini is tender and cheese is melted, about 30 minutes.
** This is really good served on a small bed of angel hair pasta...the finished baked sauce is unbelievable!
One Year Ago: Holly Jolly Buckets
Two Years Ago: Pecan Pie Bites
Three Years Ago: World's Best Lasagna
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