Food
Kate Lee Cooks Make-Ahead Lasagna Rolls at Home | What Would Katie Eat? | Food Network
Make a double batch of @KatieLeeKitchen’s Veggie Lasagna Roll-Ups, one to bake tonight and one to freeze for later! They’re so cheesy, you’re gonna love ’em. #StayHome #WithMe
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Whether on a carb-filled vacation or on TV cooking mouth-watering recipes, Katie Lee is always on the move. Follow along as she recreates her favorite dishes at home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Veggie Lasagna Rolls
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 1 hr 25 min (includes resting time)
Active: 45 min
Yield: 8 servings
Ingredients
Filling:
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 medium yellow onion, chopped
1 small yellow squash, finely diced
1 small zucchini, finely diced
Kosher salt and freshly ground black pepper
15 ounces whole-milk ricotta
1/2 cup grated Parmesan
3 tablespoons fresh flat-leaf parsley leaves, chopped
1 large egg, beaten
Sauce:
2 tablespoons extra-virgin olive oil
1 pound bulk Italian sausage
One 24-ounce jar marinara sauce
1/4 cup fresh basil leaves, chopped
Lasagna Rolls:
Nonstick cooking spray, for the baking dishes
1 pound lasagna noodles, cooked according to package instructions and drained
2 cups grated mozzarella (about 8 ounces)
1/4 cup grated Parmesan
Directions
For the filling: Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook until softened, about 4 minutes. Add the squash, zucchini, a sprinkle of salt and black pepper and cook, stirring frequently, until the squash softens but is not mushy, about 4 minutes. Set aside to let cool.
Add the ricotta, Parmesan, parsley, egg, 1/2 teaspoon salt and 1/4 teaspoon black pepper to a large bowl, then add the cooled vegetables. Stir to combine.
For the sauce: Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking into pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Stir in the marinara and bring to a simmer. Let cook for 2 minutes, then remove from the heat and stir in the basil.
For the lasagna rolls: Preheat the oven to 375 degrees F. Spray two 8-inch square baking dishes with nonstick cooking spray.
Spread about 1/2 cup of the sauce on the bottom of each prepared baking dish.
To make the rolls, spread each lasagna noodle with a layer of the ricotta filling. Starting at one end, roll up the noodle. Repeat with the remaining lasagna noodles and ricotta filling. Place half of the lasagna rolls seam-side down in each baking dish.
Spread the remaining sauce over the lasagna rolls. Top with the mozzarella and Parmesan. Bake until the sauce is bubbling and the cheese is melted, 35 to 40 minutes. Let stand 10 minutes before serving. Alternatively, bake one dish and freeze the second, tightly wrapped, for up to 2 months. (See Cook’s Note.)
Cook’s Note: I like to set up an assembly line by spreading out all of the noodles on a sheet pan so I can fill them quickly. Another tip to make filling the rolls faster and less messy is to put the ricotta filling in a large resealable plastic bag. Snip a large hole out of one corner of the bag with scissors and use the bag to pipe the filling onto each noodle. To prepare the frozen lasagna rolls, thaw in the refrigerator overnight. Remove the plastic and bake, uncovered, at 375 degrees F until the sauce is bubbling and the cheese is melted, 35 to 40 minutes.
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#WhatWouldKatieEat #KatieLee #FoodNetwork #SausageAndVeggieLasagnaRolls
Kate Lee Cooks Make-Ahead Lasagna Rolls at Home | What Would Katie Eat? | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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Sweet, spooky and staring right back at you 👁️
Get Amanda Neal’s recipe for Eyeball Pretzel Bark 👇
Eyeball Pretzel Bark
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: about 8 servings
This eyeball pretzel bark is the perfect spooky recipe to make this Halloween season! A base of melted semisweet chocolate gets topped with a mosaic of square pretzels, each crowned with a swirly milk-and-white-chocolate candy and a pair of googly candy eyes. The whole thing comes together in minutes and chills in the fridge, then breaks apart into snackable pieces just like bark. The salty-sweet combination is addictive, the faces are endlessly charming and kids can help press in the eyes — just make sure to work fast before the chocolate candies set!
Ingredients
Three 4-ounce bars semisweet chocolate
1 tablespoon small orange, purple and green nonpareil sprinkles
60 snap square pretzels
60 milk and white chocolate swirl candies, such as Hershey’s Kisses (from a 10.6-ounce bag)
60 to 70 small candy eyes (depending on the size of the candies)
Directions
Preheat the oven to 350 degrees F and line a quarter sheet pan (9 by 13 inches) with parchment paper.
Place the chocolate bars on the prepared sheet pan side by side. Bake until the chocolate has softened and just melted, 4 to 5 minutes.
Spread with an offset spatula into a smooth, even layer. Immediately top evenly with the sprinkles. Place the pretzels on top, so they’re touching and covering the chocolate entirely (6 by 10 grid; 60 total). Top each pretzel with a chocolate candy.
Return to the oven and bake until the chocolates are softened, about 3 minutes. Do not overbake. The chocolate candies will develop a skin and the white chocolate could turn brown if overbaked.
Immediately press 1 to 2 candy eyes onto the top of each chocolate candy. Refrigerate until hardened, at least 1 hour and up to 4 hours. Break into pieces before serving. Refrigerate in an airtight container for up to 3 days.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Ree Drummond makes spooky Halloween Dirt Cups with rich chocolate pudding, crushed chocolate sandwich cookies, gummy candies and edible tombstones. Perfect for a fun and easy Halloween dessert!
#ReeDrummond #ThePioneerWoman #FoodNetwork #HalloweenDirtCups #Recipe
Get the recipe ▶ https://foodtv.com/3jhXPaA
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Halloween Dirt Cups
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 6 servings
Ingredients
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon kosher salt
3 cups whole milk
4 large egg yolks
6 1/2 ounces bittersweet chocolate, broken into pieces
2 tablespoons salted butter
2 teaspoons vanilla extract
16 chocolate sandwich cookies, crushed
Mixed gummy candies, such as worms, body parts, spiders (optional)
6 vanilla wafer sandwich cookies with chocolate inside, such as Pepperidge Farm Milano
Directions
Special equipment: an edible marker
Stir together the sugar, cornstarch and salt in a medium saucepan. Add the milk and egg yolks and whisk together. Place over medium heat and cook, whisking continuously, as the mixture comes to a simmer and becomes thick, 5 to 6 minutes. Remove the pan from the heat and stir in the chocolate, butter and vanilla until smooth and fully incorporated. Divide between the six 300-milliliter glass tumblers and chill for about an hour.
Top the pudding cups with some of the crushed sandwich cookies. Add the gummies, partially burying them in the crushed cookies, as if they are emerging from the “dirt”.
Write R.I.P. on the vanilla sandwich cookies with an edible marker, then place them in the glasses so that they stand upright and resemble tombstones.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond’s SPOOKY Halloween Dirt Cups 🪦🎃 The Pioneer Woman | Food Network
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Chefs tackle a fall-inspired basket filled with unexpected ingredients like pumpkin spice lattes, Honeycrisp apples, sparkling cider, butternut squash, sweet potato pie and more.
#FoodNetwork #Chopped
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE: The ULTIMATE Fall Basket Ingredients 🍏🍁 Chopped | Food Network
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@ChrisPBacone
December 25, 2023 at 12:44 pm
What can I add to the cheese mixture to thin it out and expand it for multiple mouths to feed and keep a low budget I want lasagna to last 2 days for 6 people
@ChrisPBacone
December 25, 2023 at 12:44 pm
Why don't you use an enamel cast iron skillet and why can't I find one where I don't have to sell a kidney to afford one?
@RobertA-jw4pe
December 25, 2023 at 12:44 pm
I was very disappointed in your sauce
@ninasky7
December 25, 2023 at 12:44 pm
I wouldn't trust anything from a girl who cant even make mac n chesse. Girl bye
@shadowyshinobi
December 25, 2023 at 12:44 pm
I immediately knew the pizza dress was from Jeff before she could say it.
@pammaynard4789
December 25, 2023 at 12:44 pm
Congratulations on your little angel we love you her in Huntington WV
@duanecarroll3065
December 25, 2023 at 12:44 pm
She is so real
@MrBostonrobb
December 25, 2023 at 12:44 pm
She's Hot.
@leonorperez-rodriguez4720
December 25, 2023 at 12:44 pm
That looked delicious!! I love watching you on the kitchen. Take care & I hope your entire family is healthy & safe!! 🙂❤
@jennarotella9036
December 25, 2023 at 12:44 pm
Lasagna rolls, the best
@giordanomarinacci
December 25, 2023 at 12:44 pm
Ehmmm the right name is cannelloni but close in wrong side 🙄
@fadingroses19
December 25, 2023 at 12:44 pm
Ohhh, I was thinking… you could do spinach with bechamel or even just the ricotta alone. The ideas with this recipe are endless!
@fadingroses19
December 25, 2023 at 12:44 pm
I’m 25 weeks tomorrow and due with a girl, too! How far along are you? Can’t wait to try this!
@gerrywarwick8477
December 25, 2023 at 12:44 pm
POOR GUS!!!! Give him some!!
@sylviametos4365
December 25, 2023 at 12:44 pm
Yummy!
@ezrabrooks12
December 25, 2023 at 12:44 pm
LOOK'D GOOD!!!!!
@SD_FANZ209
December 25, 2023 at 12:44 pm
This Broad is FAKE. Personally CanNot stand her!
@chophappy
December 25, 2023 at 12:44 pm
Those lasagna rolls look so yummy! Loved watching this video!
@margaretpurcell7419
December 25, 2023 at 12:44 pm
Congratulations on baby and the food look yummy.
@ladyfivefoot1308
December 25, 2023 at 12:44 pm
Yummi
@teresadoyle1396
December 25, 2023 at 12:44 pm
This looks SO good. I am always all about meal prepping and having great homemade meals in the freezer and this is perfect! Thanks for sharing and all the best with the new baby!
Stay well.
@christinedisneyqueen5746
December 25, 2023 at 12:44 pm
Looks delicious! 😃 Congratulations to you and your family Katie! 💕
@dupeyou2474
December 25, 2023 at 12:44 pm
Why not just eat it straight from the tin?
@keikomagazinetv9033
December 25, 2023 at 12:44 pm
Her husband is a cinnamon roll! 😋😋😋
@GodsObedientChild-Deuteron6262
December 25, 2023 at 12:44 pm
I just adore Kate's personality and I'm so happy that she's having a Mini-Kate Lee, CONGRATULATIONS and God bless😊💕💃🙏✨🌸👶🌼!!!
@sharonrybak6774
December 25, 2023 at 12:44 pm
There was sausage?
@sharonrybak6774
December 25, 2023 at 12:44 pm
Ime curious as to why she and Billy Joel divorced. I love her and Billy!
@Jaydoggy531
December 25, 2023 at 12:44 pm
Thank you for this! I am blessed to still be working – and I'm especially working more as of late. It's good to have make-ahead meals to freeze and be able to take to work (There's a toaster oven in the break room). -Pharmacy Tech
@allyncampbell9834
December 25, 2023 at 12:44 pm
Is there a nicer lady on the planet. Ryan and Katie are a winning team. Photography and cooking💃🌈
@beverleeperezgeorgette1951
December 25, 2023 at 12:44 pm
Kate these sounds good and healthy..cannot wait to try..my best to you and hubby on your bundle of joy..
@StandingInMyPower
December 25, 2023 at 12:44 pm
Congratulations on the baby!!! This was a very happy surprise.
@passiveagressive4983
December 25, 2023 at 12:44 pm
Why doesn’t Katie’s college photo look any different to where she is today? Lol🙁
@Ilie1982___
December 25, 2023 at 12:44 pm
Like 270👍👍👍👍
@joeyd.6172
December 25, 2023 at 12:44 pm
Jesus, this one…with her spark plug of personality.
@debbieczarnota3859
December 25, 2023 at 12:44 pm
Don't much care for her
@kathygee2190
December 25, 2023 at 12:44 pm
Looks delicious 😋 when are you due with baby?
@blueskys8876
December 25, 2023 at 12:44 pm
Congratulations on being so smart and thinking ahead with the meals 😊👍 great idea
@blueskys8876
December 25, 2023 at 12:44 pm
That pizza dress is so adorable
@blueskys8876
December 25, 2023 at 12:44 pm
Looks delicious 👌😋