By Joanna of Keeping Feet
Not long after I started cooking a few years ago, the Baking Season Bug hit me. You know what I mean, right? The days get shorter and colder, the garden is put to bed, and I’m spending lots more time inside. The house is getting cooler, too, and warm baked goods do wonders to warm both house and tummies.
Also, the occasions to bake keep piling up. Cookies can be sent as presents in colorful tins. Parties demand that some sweet be brought to share with a crowd. Coworkers especially appreciate a plate of cookies or muffins left in the breakroom. I’ve started a tradition to decorate cookies for Santa with my nephews. Baking, baking, baking.
It’s not just sweets, though. I’ve found that I’ve been motivated to cook and squirrel away in the freezer other dishes, too. That’s how I feel, actually- like a squirrel, hiding away my nuts before winter comes full force. Not that I’ll have anything better to do when winter DOES come full force, other than bake, but it’s nice to have pans of ready-made meals, just in case… you know, I decide to hibernate or something. When the cold and darkness are upon us full force, that’s pretty much all I feel like doing. I’m glad to know the freezer will be stocked and we’ll still eat, even when I don’t feel like crawling from under the covers.
Recently, I modified this recipe to use lasagna noodles rather than shells with much success- and put away another ten servings into the freezer while I was at it!

Lasagna Roll-ups
1 Box of Lasagna noodles, cooked to al dente according to the box’s directions
2 26 oz. cans spaghetti sauce (I used the equivalent amount of home-canned sauce)
1 box frozen spinach
1 lb. ground beef
1 medium onion
2 tsp garlic powder
1 tsp each salt and pepper
2 eggs
2 cups shredded cheese
- Spread 1/2 – 1 cup spaghetti sauce into base of each baking dish.
- Cook frozen spinach as directed on package. Drain excess liquid after cooking.
- In large skillet, brown the ground beef with chopped onion. Drain, rinse and return to skillet. Add the rest of the spaghetti sauce, garlic powder, salt and pepper. Stir in the spinach.
- Stir in eggs.
- Stir in shredded cheese. Reserve some for topping.
- This is the tricky part. Make cylinders of the noodles and stand on end in the baking dish. Spoon meat into pasta shells. Alternatively, lay a noodle in the dish, spoon filling in the middle of the noodle, and wrap the rest of the noodle around the filling (see here) The latter is easier to accomplish and just as tasty! The vertical noodles are more impressive-looking, though. Top with cheese
- Bake at 350 for 20-30 minutes.
- Freeze leftovers after baking and cooling.
Has the Baking Season Bug bit you yet? What do you put away in your freezer for a “hibernation day”?
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