Or in the dark corners of my basement, where the bounty of my summer tomato crop is stored in Ball jars that look decidedly less hip without overnight oats. There are jars of straight-up tomato sauce, spiced sauce for Italian dishes and salsa.
While the point of canning is to have the freshness of summer throughout the winter, my novice status has me somewhat afraid that I will kill the entire family via botulism. And so I've felt the urge to use some of the things I've canned. Like the salsa. Because, really, who needs six pints of salsa in their basement? (Please don't chime in, doomsdayers. If the world goes zombie apocalypse, I'll be eating Cheez-Its and Ho-Ho's.)
So, back to the salsa. I wanted to use some and not just for salsa chicken, especially since I don't eat a lot of meat these days. I wanted to use it for something better.
Like lasagna rolls - because when do pasta and cheese not go with something.
To add to the "salsa" flavor, I recruited my favorite Laughing Cow flavor, Queso Fresco & Chipotle, black beans and corn.
I left the beans whole as I knew Miles would seek them out but I think the recipe would work just as well by mashing them and spreading it across the noodle.
For the meat-friendly member of the family, I subbed out the beans for chicken.
But no matter the variety, we all loved the twist on a traditional dish.
Salsa Lasagna Rolls
16 ounces salsa
1 cup tomato sauce
8 lasagna noodles, slightly cooked
8 wedges Laughing Cow Queso Fresco & Chipotle
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn, thawed
1 cup shredded chicken
1 cup shredded Cheddar cheese
Preheat oven to 375 degrees.
In a small bowl, mix together salsa and tomato sauce. Spoon about 1/4 cup in the bottom of an 8-by-8 casserole dish and spread; set aside. Lay out a lasagna noodle and spread one wedge of Laughing Cow over. Sprinkle with black beans or chicken, then corn. Roll up. Repeat with remaining noodles. Arrange the lasagna rolls in the baking dish and top with remaining salsa mixture, making sure to cover the noodles evenly to prevent burning. Sprinkle with cheese.
Bake for 35 to 45 minutes, or until bubbly and cheese is starting to bubble. Serve on a bed of lettuce with fresh avocado.
Disclosure: There is not one. I paid for all of these ingredients myself.