All things considered, I wouldn't almost certainly pick between a S'more and a Chocolate Chip Cookie. Sincerely. In this way, in the occasion I'm ever merciless and unfeelingly compelled to pick between the two, I've concocted an alternate course of action: these S'mores Cookie Bars!
The motivation for this formula really originated from the S'mores bars that my family is fixated on at a close-by lunch place we visit. They have the best chicken plate of mixed greens and sweet potato fries and DESSERTS.
In all truly, I've just at any point attempted a couple of the numerous treat bars they have– I will in general discover something I like and fanatically eat just that one thing until I've totally depleted my preference for it. What's more, for as far back as year or somewhere in the vicinity, it's been these Peanut Butter Swirl Cookies that they make in-house.
Truth be told, when I requested that my better half go get a treat after our supper (interpretation: go get me a nutty spread treat!), I was really disturbed when he come back with a massive S'mores bar the span of my face. I know– who am I?? Anyway, I would not attempt a piece until he had Emma had decimated nearly the whole thing. I snatched the last little piece completely hoping to be disappointed.
- Tomato Sauce:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 28 ounce can of crushed tomatoes
- 3 garlic cloves, minced
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- salt and pepper, to taste
- Filling:
- 10 ounce package of frozen spinach, thawed
- 15 ounces ricotta cheese
- 2 and ½ cups mozzarella cheese, shredded
- ⅔ cup parmesan cheese, shredded
- 1 large egg
- Noodles:
- 12 lasagna noodles
Instructions
- Tomato Sauce:
- Heat the olive oil over medium-heat in a medium sauce pan, add in the diced onions and saute until the onions are translucent. Stir in the crushed tomatoes, minced garlic, dried basil, dried oregano, and dried parsley. Cover with a lid and allow the sauce to simmer for at least 20 minutes over low-to-medium heat.
- While the tomato sauce is simmering, prepare your lasagna noodles according on the directions on the back of the package. Once they are done, drain the water and allow the noodles to cool to touch. Preheat oven to 375 degrees.
- Filling:
- Prepare your filling by mixing together the spinach, ricotta cheese, 1 and ½ cups mozzarella cheese, parmesan cheese, and egg. Set aside.
- Once the noodles have cooled to touch, lay the noodles down on parchment or wax paper on a smooth surface. See photos below.
- Assemble:
- Spread ¼ cup of the cheese filling evenly along length of the noodles. Roll the noodles to the opposite end. Pour 1 cup of tomato sauce into the bottom of a 9 x 13 baking dish. Place the lasagna roll-ups into the baking dish, add remaining tomato sauce on top of each roll-up. Place the remaining 1 cup of mozzarella cheese on top. Bake for 25 minutes, or until cooked through.
Read more our recipe Oreo Stuffed Chocolate Chip Cookies #desserts #cakerecipe
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