One of my favorite activities is cooking with family and friends or just sharing recipes with loved ones. When I visit Milwaukee my Mom and Aunt Dana always try to do something revolving around food; whether that be going to our favorite Mexican restaurant, going to the Farmers market, visiting a Penzey's Spices store or even cooking together.
On a particular visit, my aunt was sharing an unusual recipe with us and it sounded so interesting that I just had to try it. She emailed me the recipe and I finally made it last weekend... with a few minor changes though.
This recipe is perfect if you have some leftover Lasagna noodles sitting in your pantry and no idea what to do with them. This involves a different technique of actually rolling the noodles and stuffing them with a delicious tilapia mixture. Here is the recipe that I received from my aunt.
- 4 oz light cream cheese (I'd suggest trying the cream cheese. I strayed from the recipe and used ricotta cheese instead)
- 1/2 cup skim milk
- 1/2 tsp dried dill
- 1/2 tsp sea salt
- 2 oz reduced-fat mozzarella cheese, grated
Preheat oven to 350. Spray 8 x 8 pan. Prepare lasagna noodles, as directed. Rinse pasta and set aside. Grate carrot into small bowl, set aside. Heat a large nonstick pan, add oil, heat for 1 minute....add fish and shake pan to keep fish from sticking. Cover and cook for 3 minutes. Carefully flip fish and cook for additional minute. Break up fish with spatula and cook for addional minute if not cooked thoughout. Remove from heat and set aside.