Lemon-Basil Lasagna Rolls

Spinach & Smoked Mozzarella Stromboli

Heat oven to 375°F.

In large saucepot salted boiling water, cook lasagna noodles according to package directions, until just al dente. Drain noodles. As soon as they are cool enough to handle, transfer to a sheet of parchment paper, laying noodles flat.

Meanwhile, in bowl, stir together ricotta cheese, 3 ounces shredded mozzarella cheese, basil, garlic, lemon zest, salt and pepper.

Divide ricotta mixture evenly among noodles (about 3 tablespoons per noodle), spreading to cover the entire length and leaving the ruffles on the sides, empty. Starting with the short end, roll noodles, jelly roll style.

Spread 1 cup gravy to cover the bottom of a 3 quart baking dish. Place rolls, seam side-down, in baking dish. Top with remaining gravy. Sprinkle with remaining cheese.

Cover lasagna rolls with a piece of aluminum foil coated with cooking spray. Bake 25 minutes. Uncover and cook 10-15 minutes more, or until the cheese is bubbly and the rolls are cooked through. For a browner top, run under the broiler for 1-2 minutes, watching closely. Let sit 10 minutes before serving.Type your paragraph here.Type your paragraph here.

Makes 4 pizzas

4 portobello mushrooms with a deep bowl (about 6 ounces each)

1 jar (12 ounces) marinated artichoke hearts, liquid drained


3 ounces grated Pecorino Romano cheese (4 1/2 tablespoons), divided

1 jar (12 ounces) The Original Jersey Italian Gravy Pizza Sauce


6 ounces low-moisture, whole milk mozzarella cheese, grated on the large holes of a box grater

Dried oregano and black pepper for sprinkling

8 large basil leaves

Shakshuka Puttanesca

In deep wide saucepan or large cast iron skillet, warm olive oil over medium heat; add anchovy paste, garlic, capers, caper liquid, red pepper flakes. Cook 2 minutes, stirring. Add sauce; bring to a simmer, stirring occasionally. Stir in olives.

 Crack one egg into a small heatproof bowl. Carefully dip the edge of the bowl into the sauce to release the egg; repeat, around the pan with remaining eggs, working quickly, but carefully. Top with feta. Reduce heat to medium; cover with lid. Cook 5-7 minutes, or until the egg whites are just set and the yolks are still runny. Transfer eggs and sauce to bowls. Serve with warm, crusty bread for dipping, if desired.Type your paragraph here.

​​Artichoke Portobello Mushroom Pizzas 



RECIPES

Heat oven to 425°F. In large deep skillet coated with cooking spray over medium-high heat, add half the spinach. Toss constantly for 30 seconds-1 minute, until starting to wilt. Add remaining spinach and cook 2-3 minutes, or until completely wilted, tossing occasionally. Transfer to colander and press to release as much liquid as possible. Carefully wipe pan dry.

In same skillet over medium heat, warm olive oil. Add garlic and cook 1-2 minutes, or until garlic just starts to turn golden. Stir in spinach, salt, pepper, red pepper flakes and goat cheese. Cook just until combined and goat cheese is melted throughout. Set aside to cool slightly while preparing the dough.

On parchment lined rimmed baking sheet, unroll dough and press into a rectangle, approximately 16 inches long and 12 inches high. Spread sauce over bottom half of long side of dough, leaving a ¾-inch border. Arrange spinach mixture over sauce to mostly cover. Top with smoked mozzarella cheese slices. Using pastry brush, cover entire border of dough with the beaten egg.

Using parchment paper, fold the top half of the dough over the bottom half. Dip a fork into the beaten egg and use it to seal the entire border of the stromboli. Using pastry brush, brush entire surface of stromboli with egg mixture. Using sharp knife, cut three slits on the top to allow air to escape while baking.

Bake 15-18 minutes, or until the crust is golden brown and the cheese is bubbling. Let sit 5 minutes before cutting. Serve with additional sauce, warmed if desired, for dipping.


Makes 12 Rolls

12 ruffled lasagna noodles (recommend making extra, just in case a few tear or stick together)

1 container (16 ounces) whole milk ricotta cheese, excess liquid discarded

1 package (8 ounces) low-moisture, whole milk mozzarella shredded, divided

½ cup gently packed basil leaves, julienned

1 large clove garlic, peeled and chopped

2 large organic lemons, zested

1 teaspoon kosher salt

½ teaspoon black pepper

2 cups The Original Jersey Italian Gravy

 


Heat oven to 375°F.

Using sharp knife, remove and discard stems from mushrooms. Using a spoon, gently remove and discard gills from inside of mushroom.


Place mushrooms, cut side up, on rimmed baking sheet; sprinkle with kosher salt and black pepper. Bake 10 minutes. Carefully remove mushrooms from the baking sheet; pour out and discard any liquid that has accumulated on the pan, or in the mushroom. Place mushrooms back on baking sheet.

Pat artichokes with paper towel to remove excess liquid; roughly chop. In bowl, toss artichokes with 2 ounces (3 tablespoons) Pecorino Romano cheese. Divide artichoke mixture evenly amongst mushrooms (about ⅓ cup per mushroom), spreading to fill.


Divide pizza sauce evenly amongst mushrooms (about ¼ cup per pizza), spreading to cover artichokes.


Divide mozzarella cheese amongst mushrooms (1 1/2 ounces per mushroom). Sprinkle each with a pinch of dried oregano and black pepper.

Bake 18 minutes, or until the cheese is melted and bubbly, and the mushroom is tender. Remove from oven and sprinkle with remaining grated Parmigiano-Reggiano. Tear basil leaves and place on pizzas. 

Serves 3 - 4


2 teaspoons olive oil

1 tablespoon anchovy paste

2 cloves garlic, peeled and chopped

2 tablespoons capers

1 tablespoon caper liquid

pinch red pepper flakes

3 ounces pitted kalamata olives, halved

1 jar (25 ounces) The Original Jersey Italian Gravy


6 large eggs

6 ounces crumbled feta cheese



Serves  4 - 6 


16 ounces baby spinach

2 teaspoons olive oil

2 large cloves garlic, peeled, halved vertically and thinly sliced


1/2 teaspoon kosher salt

¼ teaspoon cracked black pepper

Big pinch red pepper flakes

2 ounces soft goat cheese, broken into pieces

1 tube (13.8 ounces) pizza dough

6 tablespoons The Original Jersey Italian Gravy Pizza Sauce, plus more for serving

4 ounces smoked firm mozzarella cheese (not fresh), thinly sliced


1 egg, beaten with a splash of water