Player s Market Lasagna Rolls

 

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Fresh Farmers Market Vs. Store-Bought Ingredients: Apple Pie • Tasty

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In a large bowl, combine ricotta, egg, eggplant, onion mixture, and 1/2 cup Parmesan. Season to taste with salt and pepper. Spoon about 2 tablespoons of the filling onto each lasagna noodle, leaving about 1/2 an inch of space at the end. Roll the lasagna up and place seam side down in the prepared baking dish. Farmer’s Market Lasagna Rolls. 1/2 large eggplant, skin removed and cut into 1/2 inch cubes.

1 tablespoon extra virgin olive oil, plus more for brushing. 1 1/2 cups marinara sauce. 12 lasagna noodles. 1/2 large onion, chopped.

1/2 zucchini, shredded. 1/2 yellow squash, shredded. 1 cup chopped cherry or roma tomatoes.

1 cup chopped baby spinach. Using about half of the total amount, divide the cheese among the lasagna noodles. Starting with the edge closest to you, roll each lasagna noodle tightly then secure with a toothpick. Place the lasagna rolls in a large baking dish and cover each one with some tomato sauce and the reserved cheese.

Bake until the cheese is golden (15-20 minutes). Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Top with 4 uncooked lasagna noodles in a single layer, breaking them as needed to fit. Rinse and chop the fresh spinach (or give the thawed spinach one last squeeze and chop).

Thoroughly mix together the spinach, Farmer Cheese, egg, garlic, Parmesan cheese and basil. Add salt and pepper as desired. Spread 1/4 1/3 cup of pasta sauce in a thin layer on the bottom of the glass dish.

Directions. Prepare the vegetables: preheat oven to 450 degrees. Combine all the vegetables, except the fresh basil. Roast vegetables 30 minutes.

Molly’s Farmers’ Market Lasagna with Homemade Noodles August 2, 2017 by Crystal Leave a Comment When Molly was up for showing me how she makes homemade lasagna noodles rolled entirely by hand I was pumped. In a small bowl, mix the Farmer Cheese, egg, Parmesan, garlic, basil and salt and pepper together. Pour a layer of sauce in the bottom of the pan and lay. Farmer’s Country Market | Grocery store in Roswell & Portales, New mexico We pride ourselves on bringing you the freshest, most delicious produce at the most affordable prices. every season brings new produce to our aisles. ask one of our produce managers on your next visit, they will point out the season’s best produce selections. Lay out 4 lasagna noodles on a work surface, then spread a large spoonful (about 3 tablespoons worth) of ricotta mixture evenly over each noodle.

Starting at 1 end, roll each noodle like a jelly roll.

List of related literature:

If there’s a little extra dough running up the sides of the pan, you can either fold it over or trim it so that it’s even.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

2 cups all-purpose flour 1 cups cheese, any kind, shredded 2 garlic cloves, minced 12 cup vegetable oil 4 tbsp. water Preheat oven to 400° F. Combine flour, cheese, garlic, and oil; knead well.

“Planet Dog: A Doglopedia” by Sandra Choron, Harry Choron
from Planet Dog: A Doglopedia
by Sandra Choron, Harry Choron
Houghton Mifflin Company, 2005

The dough should only partially cover the filling and you should have a nice rectangular galette.

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

Cook for about 1 hour, or until the meat is very tender, turning the rolls occasionally so they don’t dry out on top.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

These rolls are the best when prepared several hours in advance and then slowly warmed through while the pasta is cooking.

“The Tucci Cookbook” by Stanley Tucci
from The Tucci Cookbook
by Stanley Tucci
Gallery Books, 2012

The dough is now ready to be rolled out to ½ inch thick and cut, or it can be folded in thirds, refrigerated, and rolled out again one more time for a total of 6 folds or turns.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Dough near the bottom tends to dry out more because ofdrafts coming up under the rack cover.

“From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire” by Richard Miscovich
from From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Chelsea Green Publishing, 2013

The dough is left to rest, then rolled out into a sheet, not too thin, and fettuccine about 3/8 inch (1cm) wide are cut from it.

“Encyclopedia of Pasta” by Oretta Zanini De Vita
from Encyclopedia of Pasta
by Oretta Zanini De Vita
University of California Press, 2009

Invert the rolls onto a flat plate, cover tightly with plastic wrap, and refrigerate until

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

MAKE AHEAD DIRECTIONS After placing rolls in pan, cover tightly with foil and refrigerate 4 to 24 hours.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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80 comments

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  • Although I am not a vegan, I enjoy Merle and her recipes. I would even try some of them. It refreshing to see a vegan that wants to educate without being self righteous.

  • Farmer’s Market vs Store Brought

    Everyone should have expected them to be like “lol wtf is this storebrought trash its not even goooood but Wow! These locally sourced, farm fresh ingredients are DELICIOUS! I definitely prefer this over the other garbage!”

  • This would have been so much better and more accurate if you made the same exact pie with the same shape but just swapped out the ingredients where one was local, one was not.

  • I know exactly what that “deluxe” store bought Mac. It’s daiya and it’s disgusting. I don’t know why Diaya is the go to for vegan Mac… There’s way better out there

  • Such a great series. I live each of the pasta grannies. They all seem so loving.

    I spent a week in Tuscany ten years ago on a farm and learned how to make some great food and how to eat it as well. The great people of Italy sure know to eat well. Nothing goes to waste.

  • I actually didn’t like apple pie from the first time I tried it which was years ago but this is really making me crave apple pie now…. brb, I’m getting hungry

  • We buy as many apples and fruit as possible from a farm nearby. Like 10 min drive plus grow as much food as possible on our balconies. Locally sourced isn’t that more expensive per say. And I know what’s in season.

  • It’s heartening to see how people are becoming more conscious about locally sourced,organic, fresh,seasonal, naturally grown food items all around the world. Its a win win for the consumers, farmers and environment as well

  • Just to be clear, I want to like this video but, from where I live, making pies that are “locally sourced” is impossible. The climate in our country cannot sustain the growth of apple trees. We heavily rely on importing foreign goods when the local market demands it but can’t supply it. What if I want apple pie but can’t eat it because I made a rule to myself that what I consume has to be locally grown?

  • this channel helps me cook a lot better and teaches me and the vids arnt long and you don’t have to listen to people talking for an hour before they even cook so thank you!!����

  • and the girl with the bob and burgundy sweater is the poor person obsessed with the Kardashians because she does not have what they have

  • I have to be dairy free because I’m breastfeeding my baby who seems to have milk protein intolerance. I was already vegetarian, so it isn’t too much harder to add an extra step!

    I’ve tried box Mac n “cheese” a few times, but they are so pricey for so little! I’m definitely going to try making it myself!

  • What about sustainability. The amount of energy and resources used to produce the ingredients?
    Edit: continuing…. and pasture raise cows. Yes that’s nice but it’s likely you need to clear out land just to raise them. everyone’s so dismissive over sustainability, price and accessibility. And yet how does that benefit the world.? Cows produce methane. The amount of land used to create each ingredient is apparently meaningless. Not only that but what if you live in an area where you must get store bought and not locally sourced due to living conditions? Am I negative? I dunno the whole thing seems biased towards locally sourced. (The term local is so vague. Like natural)

  • Great, now I feel like an asshole for going to the goddamn store because I’m trying to live on college budget and not spend 1000+ dollars on food

  • This reminds me of my high school social experiment about fruit loops where I had someone try red and blue fruit loops and tell me if they tasted a difference. I figured they wouldn’t taste a difference (because they’re the same flavor) so I put kool aid powder on the blue one, and yup they said they tasted different and the WHOLE class was amazed

  • Does everyone know that not all farmers markets are over priced???? Most of them are either equally the same or even less. Calm down people ��

  • I like a lot of Tasty’s videos. But by far this one was my least favorite. It was bias. I am really disappointed. I wish it showed them make both, making that side by side comparison so it can prove their point. But this was clear which one they did their precautions and love with. Well, time to go watch some of their other videos.

  • You’re wonderful cook. From soups to tacis to pizzas to casseroles and salads nice and divers. Learned how to make vietnam rolls from you and casseroles thanks!!!

  • Omg that looks delicious �� Grannies make it look so easy. I have to try to make this dish sometime soon.
    Please hug those grannies for me with love and gratitude for sharing their recipes and opening their homes.
    I am glad to know after reading some comments they’re doing well.

  • Not everything needs to be “locally sourced and freshly pulled from your asshole” to be good a lot of farmers markets lie about where they get their stuff

  • Locally grown is ethically better to buy but this video seemed painfully scripted. Might make someone who might have actually wanted to try it think that it’s all BS. Could hurt the locally grown cause. Just be honest. Pie is gonna be good. Its pie!

  • Why is everyone hating this video. This was made to see the differences of homemade or store bought apple ��pie��. It was not made to say that store bought pie �� is bad

  • The annies mac is ok. Daiyas is gross. I have tried to make healthy home made stuff and I can’t get it good. I have made white sauce mac and thats good. I miss the earth balance mac n cheese that was the best it was like kraft dinner. Oh wait amys dairy and gf mac that one is the best!

  • Apparently the secret for a long life is pasta, wine and good friends. The good thing is i love the three of them, the bad thing is I don’t want to live past 55

  • I would like to see a little more research into veganisms effect on the environment. I think there are more factors. Love your videos.:)

  • You can also ask the folks at the farmer’s market if they have any “seconds”! Seconds are the uglier fruits and veggies that they don’t put out. They’ll usually give you a huge discount. I get fresh apples from an orchard near me once a week for 1/4 of regular price by asking for seconds!

  • I’ve always picked the ugly food
    Idk why ppl are picking the good looking ones
    they’re all the same and they’ll end up in your stomach anyways

  • I don’t get it. Is the « store bought » pie MADE from store bought ingredients or she just bought an apple pie at a supermarket? In any case this taste testing was really biased, I am a bit disappointed in Merle too because she is vegan but she’s promoting animal ingredients.

  • Sara, Your poor beautiful counter!! Where is your cutting board?? I likw all your ingredence in your pasta salad l make pretty much the same but add a can or two of canned chicken

  • Sarah, you are simply adorable! This review started me thinking that I need some pasta salad right now! Can you do is a favor and taste your dishes? They look really great!!

  • I ❤ Your Hair!! I’ve been thinking of going shorter & I think you just gave me the courage ����& It goes without saying,
    I ❤ Your Videos!! Hope you have a BEAUTIFUL Valentine’s Day ⚘⚘⚘

  • Hi Sara..love your recipes…what have you use in the dressing…bit hard to understand the second ingredient from the jar..thanks.

  • Ms. Vicky even we are Vegan we love Pasta Grannies. We just keeping wish one day you decide to make Vegan Grannies. We have so much gratitude for the quality, beauty, cuteness, cuts/editing and your sweet joyful voice. Thank you and all Pasta Grannies Team. Love from NYC ��

  • Of course the homemade pie would win, since it’s freshly baked. In order to have a fair comparison, a homemade pie with local and non-local ingredients should have been compared.

  • My recipe is very similar except I add chilli powder and I usual bake my vegan mac and cheese in the oven. It helps concentrate the flavours and helps to thicken the sauce if it’s too runny. I don’t usually like daiya vegan cheese but I add some on the top before baking and it works really well in this recipe.

  • Get that Kardashian hater out of there, like I don´t enjoy how she judges, shés trying way too hard. Everyone was also hating on her in the celebrity tasting recipes videos from tasty.

  • One of my favorite segments,these 2 ladies are adorable!! And the dish is one that is a must try making for sure…I can’t wait.❤❤��

  • I would add alot more garlic and onion, also add lactic acid for more cheese flavor, then add fresh parsley you could have even done some textured veggie protien on the top. Nutritional yeast I add to normal dishes and doesnt taste much like cheese…lactic acid makes it taste like cheese…a small amount like 1/2 tsp to that sauce and build from there. That will 100% taste more like cheese than this recipe.

  • NONNNAASSSSSSSS ITALIANAS ����������������☺️��������������������������������������������������������������������������������������������

  • damn merle there are better recipes! i like this concept but the buzzfeed recipe is crap, tasted like grandma to me and i love vegan mac

  • In the written recipe it says the filling has 50 grams of parmesan but in the video it says 150. I’m assuming it’s the 150 but would love to verify. Thanks for everything you do!

  • Using this cheese recipe adding franks to it changes the game, I also add a couple jalapeños and liquid from the jar as well. Super yummy. Made it the other day with deep fried buffalo tofu and a vegan blue cheese soooo good����

  • Okay I don’t know what the deal is but there’s not one mean comment on this channel I’ve never seen a mean comment I don’t think there should be mean comments but something ain’t right here…. Or maybe it’s all right…..

  • I go vegan on my lazy day, because i stay in a hostel without fridge n stove so i dont have meat..n lately im not into milk that much..just soy milk once in a while..

  • No parlo italiano ni inglés pero me gustan los videos, me parecen muy interesantes y se pueden ver recetas secretas y algunos utensilios nuevos,me gustaría saber si hay vídeos en castellano.

  • This was too scripted, even the “locally sourced” pie looked better than the other pie. This was way too biased, if this is a series its a definite cancel, its just going to be the same results over and over again.

  • I made a Mac and cheese kinda like how she did from scratch (I added a lot more) and I baked it instead and it tasted bomb. So much better than the vegan boxed ones.

  • Good tip: to boost any instant mac and cheese (vegan or non vegan) use like a tablespoon of pickle juice. For vegan mac n cheese depending on what you like sauerkraut juice for white sauce or pickle juice for “cheddar”. Sounds weird, but the acidity helps mimimic the sharpness of the cheeses.

  • We Indians are mostly vegetarian. Most of are meals are vegan as well. I’m a non-vegetarian but at least 10-12 meals a week are still vegan

  • tip don’t eat the vegan mac & cheese if you are expecting actual Mac & cheese. You’ll just be disappointed. Vegan mac & cheese is good tho.

  • This looks amazing! I’ve never made pasta but might give this a go.

    Thanks for sharing and thank you beautiful grannies for your wonderful craft. We love you.

  • The apples in the LS pie weren’t completely cooked. They said the apples were crunchy. If they cooked the pie longer, it wouldn’t have been nearly as tall as it was.

  • I just discovered Pasta Grannies and it’s such an adorable and perfect yt channel. I would love to see a granny cook an Italian delizie. It’s one of my favourites but I haven’t found the perfect recipe yet. Xx

  • Wow! My mom used to make this dish back in Argentina but she called it stuff pasta, good memories of her making pasta for the family every Sunday.

  • We started using almond milk instead of regular milk in my house and we already ate plant-based butter because no one that I live with likes dairy butter. I wanna try vegan cheese next ☺️

  • Aww I thought Merle would show us a vegan apple pie since she was here. Also I have a big tub of maltodextrin, to make powdered nuttela, peanut butter and olive oil for gastronomi cuisines.

  • I tell myself I could never be vegan but literally all my real meals (that arent me grabbing random snacks) are vegan. Rice, curry, thats vegan..

  • why did they use daiya uhh… we all know that annie’s classic vegan mac and cheese is the best store-bought mac and cheese no CAP

  • I am sitting at home in NYC eating this dish right now. The only thing that would make it better is to have these two ladies with me. The pasta technique that she uses is perfection. This episode taught me so much. I can’t wait to make this dish again and experiment with other fillings. THANK YOU FOR THIS CHANNEL AND THESE LADIES!!!!

  • I love watching your videos you e given me some awesome ideas even though I can’t cook with a lot of salt and certain oils the main ideas like this have helped me meal plan a few meals for me and my family! Much love from Forest Grove, Oregon!!! ��

  • I know that’s not a vegan recipe. I’m curious though, can vegans eat apples? Or are they too concerned with all the tree farts killing the planet?

  • Just because you don’t know what something is or how to pronounce it does NOT mean it’s bad for you! I still think this is an interesting experiment.

  • Okay, this is my absolute no 1 and favourite episode of Pasta Grannies. I am watching this for the 10th time now.❤️ And actually made this dish. I love this.

  • They are adorable! I want a best friend next door! I’m going to try this one — I have all the ingredients and it looks delicious! I just love watching all the techniques these grannies use!

  • Fresh?? Hardly! To make my apple pie…
    First I wake up the cow (she loves to sleep in). We milk her and immediately make fresh butter.
    To make the crust I go through our wheat fields and individually pick out the grains and then mill them myself. I ask our chickens for a couple eggs….(make sure the egg hasn’t been fertilized…cuz that’s a whole new type of pie)…..I then harvest our sugar cane real quick for some super fresh…uh…sugar. I do run into trouble with ingredients like baking powder but did end up finding some sort of white powder in our sons room and it totally did the trick…people said the pie made them happy and carefree. Gotta love when you take a bite of something and it takes you away..
    Oh and we get a lot of sugar questions and we always answer the same….As far as white and brown sugar…we think all sugar colors are beautiful.
    The rest of the ingredients are self explanatory: lemon juice, cinnamon, nutmeg, ginger….you know…all those things grow in our back yard in North Texas!
    Who needs market fresh or store bought ingredients when you can harvest your own cinnamon right?

    ———

    1. For all the lovelies out there who have a difficult time understanding sarcasm and all it’s glory…..the above steps are 100% true
    2. I actually wrote this to see how long it takes my wife to wonder why her YouTube notifications are going nuts. Hey babe…..might not leave your phone out in the open…you never know who might stumble across it and notice what video you were watching. Never know who could pick it up and pretend to be you. Just sayin. (Oh And please let me know if this long message annoys people and you get a bunch of comments saying you have too much time in your hands)
    You are welcome! I’m nice like that.
    You know you love me….I’m awesome.

  • this channel make me realised that how we (non Italia) spoil Italian dishes….with the name of Italia food i don’t know what we made…

  • First of all, you would not say you hate whatever your friend is giving to you, you wouldn’t want to make them feel bad about it, so i’m immediately thinking whatever they said is just scripted as fck.

  • Guys if you’re not allergic to cashews, add boiled cashews, nooch and almond milk to make the sauce, with a pinch of turmeric for color. The sauce will be hella creamier!

  • I’ve had that carrot/potato sauce before and idk I think the recipe is REALLY desperate for some more fat, acid, and salt. Throw in some miso, some olive oil, and some white wine vinegar and we’re getting somewhere.

  • A beautiful long time friendship to match a beautiful dish.
    Do U think that during this pandemic we can achieve this simplicity and love for each other? God Bless from Australia ��♥️��♥️��♥️

  • legally cage free and free roaming don’t have to mean what you’re saying and it’s not a guarantee that those animals are happy, freely walking around in huge spaces of pastures or even grass. and though i’m a huge locavore i’m well aware that what you said about store apples is wrong lol, they’re not 6 months to a year old.

  • This is the worst way to advertise environmentalism. You can advertise it, but there’s a line between that and shoving it down people’s throats. Her tone made it seem like she was dimming it down.

    The really fake “reactions” don’t help. They’re both still apple pie. One may not be as good as the other, but if you like apple pie you wouldn’t hate the other one.

    Oh, and the cookware change, different crust formation, and obvious filling difference.

    Advocation done wrong just does the opposite.

  • Thank you Rina for teaching me how to make this most delicious dish. What lovely flavours! And that friendship between Rina and her friend is so heartwarming❤

  • I just made this! Really, really nice. Lots of flavour. �� I am in the U.K. ���� so had to make a few adjustments to British ingredients and what I had in the house, but this was really tasty I would definitely make this again. I even made the pasta ‘bedsheet’ from scratch! I am used to handling bread dough and also making Cinnamon Rolls so this felt like a good ‘entry level’ Pasta Grannies recipe for me! �� I can highly recommend it deceptively simple ingredients belie really lovely flavour. Thank you Granny Rina. ������

  • I will have to say I used this basic vegan Mac one year for thanks giving I had so add SO MUCH more seasoning to make it taste cheesey. So just taste and add as you go and you’ll get a really good cheese flavor!!

  • Aint it really obvious which one is the store bought Pie, i mean come on the tray with the store bought one Pie ist still on the table and you can see that the farmers market pie has no crimp.

  • i love this channel!!! thank you for the information! more people need to know why veganism is good for the environment! and thank you for mentioning getting ingredients locally

  • Please tell me vegan substitute for nutritional yeast for similar taste. I am allergic to any kind of yeast. I like your videos. Hibiscus flower recipe was good. Here in india, bengali recipe for pump kin flowers fried wirh chickpeA flour in mustard oil also tastes good enuf for a sub.

  • I will make this today, thank you for a beautiful recipe ❤️

    I only have sliced turkey and artichokes though — no ham or spinach. Hopefully will be good!