Wednesday, May 25, 2011

Lasagna Rolls

Total Time:
1 hr 25 min
25 min
10 min
50 min
6 serving


  • 2 tablespoons unsalted butter
  • 4 teaspoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Pinch ground nutmeg


  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 1 cup plus 2 tablespoons grated Parmesan
  • 3 ounces thinly sliced prosciutto, chopped
  • 1 large egg, beaten to blend
  • 3/4 teaspoon salt, plus more for salting water
  • 1/2 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons olive oil
  • 12 uncooked lasagna noodles
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella (about 4 ounces)


To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.

Preheat the oven to 450 degrees F.

Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.

Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.

Butter a 13-by-9-by-2-inch glass dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Recipe courtesy of Giada (Everyday Italian)

Tuesday, October 5, 2010

weight watchers pumpking chocolate cookies

One package of spice cake mix

One 15oz can of regular pumpkin

chocolate chips (however many you want)

Stir together and bake at 350 for 11-15 minutes

*These are sooo good, you would never know they were a weight watchers recipe!

Wednesday, September 29, 2010

I have a blog

Hi girls. I have a blog, but it is set to private. If you have a blog and want to be invited leave a comment on this post!

Wednesday, September 22, 2010

All Day Chicken

4-6 chicken breasts
1 can cream of mushroom or chicken soup
1 can cheddar cheese soup
1 small can evaporated milk
Grated parmesan cheese
Onion Powder
Garlic Powder
Salt & Pepper

Season chicken with seasonings
In a small bowl mix both soups and evaporated milk
Layer chicken and soup in crock pot
Sprinkle with cheese
Crock pot on low "all day" (6 hours) or until chicken is done

Serve over rice.
Obviously I tripled this for bunco. I also used chicken tenders.


We have talked for some time about starting a blog with all of our recipies from Bunco so here it is!!! Make sure you add yours!
Also all of you who like to blog, feel free to make changes to the blog! This is all of ours! (And I don't want to have to be the one to manage it all the time! Ha Ha!)