Sunday dinner was a big deal growing up. After church you eat a full meal. Main dish! Sides! Dessert! No nonsense. Even now my grandma will ask, “But who do you eat Sunday dinner with?!” And I usually tell her that my Sundays are normally full of brunch, bike rides, and rarely a big sit-down lunch with family in church clothes followed by dessert, coffee, and naps. This last Sunday was different though. I made a big lasagna full of veggies and served it with a salad, my mom’s crescent rolls, cheese, olives, and some Stella Artois.
The lasagna my mom made growing up was of the meaty variety, and while this is vegetarian, it still has the same home-y quality that you can only get where cheesy noodles are involved. And making these crescent rolls sure brought it together! You see, they only get baked up on holidays or special Sundays. Despite their once-in-awhile-ness, they’re actually quite simple! (Don’t bother telling your dinner guests though.) No-kneading necessary. The dough rises in the fridge over night and you roll them out in the morning. I bet your boyfriend, grandma, best friend, brother, will love them. They’re a flaky dream!
Mom’s Crescent Rolls (makes 32 rolls)
Recipe from my mom and family holidays
- 1 package active dry yeast
- 1 cup warm water
- 5 cups all purpose flour (exchange 1 cup of flour for whole wheat, if you want)
- 3/4 cup evaporated milk
- 1 egg
- 1/3 c sugar
- 1/2 stick butter melted + 2 sticks cold butter
- 1 1/2 t salt
- In a medium bowl combine yeast, warm water, 1 cup flour, 3/4 cup evaporated milk, 1 egg, 1/3 cup sugar, 1/2 stick of melted butter and salt. Stir until smooth. Set aside.
- In a large bowl cut 2 sticks of cold butter into the remaining 4 cups of flour using a pastry blender until it looks like crumbs and the butter pieces are no bigger than a pea.
- Add the yeast mixture into the flour and butter mixture and stir until blended. Cover and put in the fridge to raise for at least 4 hours. (Go ahead and make this ahead and let it sit in the fridge for up to 5 days.)
- After rising in the fridge, put the ball of dough on a floured surface and knead about 6 times. Divide into 4 parts and roll each until 1/8 of an inch thick and to about 17 inches in diameter. Cut into 8 wedges and roll up starting at the broad end. Place about an inch apart on an ungreased cookie sheet and allow to raise for an hour. Until slightly puffy to the touch.
- Bake at 325 degrees F for 20-30 minutes. Check in on them every 5 minutes after the initial 20, and remove when the edges are starting to turn golden brown.
Stella Artois has been around a long time! All the way since 1366! (Make note in case it’s ever on Jeopardy.) It has serious history. And I know that it’s super fun having heritage recipes to cook up and remember past holidays or birthdays when you had the special rolls, so just imagine all the people who’ve been drinking Stella over the years!
Anyhow, Stella Artois paired up with 3 lovely ladies who discuss heritage recipes and beer. Check out the videos The Butcher, The Baker, and the Belgian Beer Maker here.
Veggie Lasagna (makes 1 large lasagna of your dreams)
- 4 T olive oil
- 2 shallots, minced
- 4 cloves garlic, pressed
- 2 zucchini, chopped
- 2 bell pepper, chopped
- mushrooms, chopped
- asparagus, chopped
- 2 small zucchini, chopped
- 1 (28 oz can) diced tomatoes, strained
- 2 15 oz containers fresh ricotta
- 3/4 cup parmesan, divided
- salt + pepper
- 1 cup spinach, torn
- 1 cup mozzarella
- 9 lasagna noodles of the no-boil variety, enough for 3 layers
- 1 cup tomato sauce
- salt and pepper
- red pepper flakes
- Heat olive oil in a large skillet. Add shallots and garlic. Cook for a minute or until fragrant. Add zucchini, peppers, mushrooms, and asparagus. Cook for 5 minutes or until bright and cooked partly. Add strained tomatoes, salt, pepper, and red pepper flakes to taste. Cook until veggies are mostly cooked, but still al dente.
- In a medium bowl stir together ricotta, spinach, 1/4 cup parmesan, salt and pepper.
- Preheat your oven to 350F and brush a 9×13 inch baking dish with olive oil. Spread a little bit of tomato sauce in the dish. Layer with noodles. Ricotta mixture, veggies, a little bit of tomato sauce and mozzarella. Layer two more times. Top with additional cheese to your hearts content!
- Bake for 30-40 minutes or until bubbling. Allow to cool for 15-20 minutes before slicing. Serve with crescent rolls.
So next Sunday, maybe make up a big meal! Toast to the weekend with the fashionable fellow in your life. Drink some beers, dance to records, and toast to the full day ahead of you! Who knows?! Maybe you’ll get to play putt putt, go swimming, and get ice cream!
Full disclosure: I was given payment from Stella Artois to post a heritage recipe for their campaign. While this is true, all the opinions above are my own. Stella is truly one of my favorite beers! Thank you for supporting the sponsors that help make this blog of mine possible. Cheers!