Lemon Ricotta Pancakes

Light and fluffy with a fresh lemony taste. Perfect for a weekend brunch!

1 1/2 cups flour

3 1/2 Tbsp sugar

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 cup ricotta cheese

3 eggs

1 tsp vanilla extract

1/4 cup fresh lemon juice

1 Tbsp lemon zest (about 2 lemons)

2 Tbsp butter, melted

In a large bowl mix together the flour, sugar, baking powder, baking soda and salt. Create a well in the middle and set aside.

In another large bowl, whisk together the milk, ricotta cheese, eggs and vanilla extract until well blended. Whisk together the lemon juice and zest, then add to milk mixture, along with the melted butter. The lemon juice may cause the milk mixture to curdle a bit, so quickly stir together and then add to the flour mixture and whisk just until combined. The batter may be a bit lumpy. Pour about 1/4 or 1/3 cup of batter onto a greased griddle or skillet over medium heat and cook until bubbles appear on the surface and the bottom is golden brown. Flip and cook until the other side is also golden brown. Serve with berries and maple syrup.

* Adapted from http://www.cookingclassy.com/

Lasagna Roll-ups

Here's a great pasta dish for meatless Mondays!

10 lasagna noodles, cooked
2 1/2 cups marinara sauce
5 cups kale, stems removed, chopped fine
1 cup mushrooms, chopped fine
1 tbsp olive oil
2 cloves garlic, minced
500 g container ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt & pepper
mozzarella cheese, shredded

Preheat oven to 350 degrees. Spread about 1 cup of marinara sauce on the bottom of a 9x13 baking dish.

Place kale in a food processor or blender and pulse a few times until finely chopped.

In a large saucepan, heat oil over medium heat. Add garlic and saute until golden, about a minute. Add kale, salt and pepper and saute about 5 minutes. Add mushrooms and cook until soft, an additional 5-6 minutes.

Mix ricotta, Parmesan, egg and salt and pepper in a bowl. Add the kale/mushroom mixture. Stir to combine.

Place a piece of wax paper on the counter and lay out cooked lasagna noodles. Make sure noodles are dry. Take about 1/3 cup of mushroom kale mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle more marinara sauce over the noodles in the baking dish and top with mozzarella cheese. Put foil over baking dish and bake for 40 minutes, until cheese melts.

From www.skinnytaste.com