It’s utterly freezing today in NE Ohio and even though it’s March, we are in the middle of one of the seemingly worst storms yet this winter. It’s a complete white-out. I decided to make some traditional comfort food (read: a hearty Italian meal) for dinner. I have never made any type of lasagna rollup before, but put this recipe together as I went and it did not disappoint. Perfect warm meal to enjoy with a glass of red while watching the snow fall with all my boys. Enjoy!

Prep time: 15 min Total time: 30 min


lasagna noodles

16 oz. sour cream

1 cup grated parmesan cheese, plus more to top

crushed tomatoes – 28oz can

3 eggs

4 cups fresh spinach, washed

1 tbsp dried basil

1 tbsp dried parsley

1 tbsp garlic powder

fresh pressed garlic

1 tsp sugar, if desired

1 tsp salt

1 tsp pepper


Set a pot of water to begin boiling and preheat the oven to 350º.

Once water begins to boil, place lasagna noodles in and cook until tender but not too soft.

In a small saucepan, heat the can of crushed tomatoes until warm. Add the sugar to cut acidity, if desired. Add freshly pressed garlic to this tomato mixture.

Combine sour cream, cup of grated parmesan, 3 eggs, spices, salt, pepper in a mixing bowl. Once stirred completely, add the fresh spinach one handful at a time, until all leaves are covered in the mixture.

In a 9×13 baking dish, spread a bit of the tomato mixture on the bottom of the dish.

Once the noodles are tender, lay them flat and smear a small amount of the sour cream mixture onto the flat noodle – like you’re buttering a slice of toast. Then roll up the noodle and place on its side in the baking dish. Continue until all noodles & baking sheet are filled. Top with remaining tomato mixture and sprinkle on any additional parmesan cheese. Bake for 15  mins covered with foil.


March 12, 2014 0 comment
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I’ve never met a pizza I didn’t like. But this one probably tops the favorite list and it is so so incredibly easy to make.




Pizza dough – homemade or store-bought*

2 medium shallots or 1 large

Arugala – a few handfuls

Truffle oil – 1 tablespoon

Fresh dill

1 egg

Cheese of choice (I used shaved Parmesan/Asiago/Romano)

*Even though we make our own bread regularly, we have for some reason never made our own pizza dough. It’s so cheap and easy to grab at a local specialty Italian store that we have not justified veering away from it. If we do choose to make our own dough, I’ll edit this post with the recipe!


Pre-heat oven to 450º.

Let the dough reach room temp and roll it out into a nice, flat circle. Place into cold skillet on the stove.


Trim the excess dough so that is about an inch above the bottom of the skillet, and then fold the dough over itself to create the crust.


Place your chopped shallot, dill and cheese onto the dough.


Then drizzle the truffle oil over the pizza.


Stop, and sniff. So good, right?


Turn the heat on HIGH on the stovetop burner. You’ll want to let the bottom of the dough get crispy while the rest of the dough cooks through without getting too tough. Letting it cook in the skillet for about 3 minutes on high heat left us with the perfect crispiness and texture. I doubt we will ever use our baking stone again when making a pizza. After about 3 minutes is up, just pop the whole skillet into the preheated oven for 10 minutes.


After the 10 minute timer goes off, crack a fresh egg right onto the pizza. Place it back into the oven for 4-5 minutes. The egg will continue to cook a bit after pulling it out of the oven, and you want a bit of the runny yolk to ooze all over your pizza when slicing.


Pop it out of the oven and out of the skillet – it should come out very easily with a wooden spatula, and place it on a cutting board to slice. I topped it with a bit more cheese, arugala, dill and a bit of truffle salt before serving over an arugala salad.


The perfect flavor and texture. This is a pizza I will be adding into a frequent rotation.

February 16, 2014 0 comment
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