Ricotta-Pea Lasagna Rolls

Pea Lasagna

These roll-ups are a cinch to throw together on a busy night, and also tuck easily into a bento box for lunch.


  • Lasagna noodles
  • Frozen peas
  • Kite Hill ricotta cheese
  1. Cook the lasagna noodles in boiling water for 10 to 12 minutes, until tender. Drain, rinse with cold water and set aside.
  2. Meanwhile, cook the peas and mash with a fork to desired consistency.
  3. Spread each lasagna noodle with a thin layer of the Kite Hill ricotta, and add a layer of peas. Roll up tightly to serve.

Homemade “Marshmallows”

Homemade Marshmallow (7)

Okay, so the following recipe won’t really make marshmallows… To achieve that, we probably need to get trendy and try using aquafaba. But really we just had a leftover box of vegan jel dessert in the kitchen and wanted to play with it – Travis has loved the wobbly dessert ever since I amused him with fake juice cups. The result was a goopy sugary mess that he adored eating by the spoonful!

To start, dissolve 1 and 1/2 tablespoons of your favorite vegan “gelatin” dessert in 1/3 cup cold water; let stand for about 10 minutes. We used peach flavor, which meant our “marshmallows” had a peachy tinge.

Homemade Marshmallow (1)

Meanwhile, combine 1 and 1/2 cups sugar and 3/4 cup water in a saucepan. Cook over low heat, stirring until the sugar dissolves.

Add the gel mixture to the sugar, and bring to a boil over medium heat. Let boil for 15 minutes, without stirring.

Homemade Marshmallow (2)

Remove from heat and cool slightly, then beat with an electric mixer on high speed until frothy. We were under no illusions that our mixture was going to get as thick as a real gelatin mixture would have, but we do love the mixer!

Homemade Marshmallow (3)

Pour into a 9×9-inch baking dish coated with cooking spray and let stand overnight.

Homemade Marshmallow (4)

The dessert won’t set, but it will be wobbly and thick. We dusted the top with 1/4 cup cornstarch and 1/4 cup powdered sugar before eating it right from a spoon!

Homemade Marshmallow (6)

In sum, you’re going to stop eating after a couple of spoonfuls because this is pure sugar, but really the point is to savor moments together in the kitchen. I loved watching Travis whisk, stir, sift, and more. My favorite sous-chef!