This Mother’s Day weekend will be spent without any mothers. My mom will be in Missouri for the graduation of Riki’s daughter, Katie. She and Riki flew out very early this morning. I believe there are plans to visit Grandma, Grandpa, Jenn, Kevin and the girls too.
Michael and his girlfriend Sara are flying down tomorrow morning to spend the weekend with us. Saturday night they’ll be in Downtown LA seeing the musical Wicked. We’re not sure what else we’re going to do. Michael has requested that we eat at Lucille’s and Sushi Studio. I’m sure we can accomodate them.
It’s Friday, and here is a recipe I made a while ago. The prep work and assembly is a little time consuming, but it’s delicious and a great alternative to lasagna. You can wrap up the leftover rolls individually and freeze them for later eating. From Giada De Laurentiis.
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)
make the sauce: Melt the butter in a heavy medium saucepan over
medium-low heat. Add the flour and whisk for 3 minutes. Whisk in 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 baking 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 bechamelsauce in the dish. Repeat with the remaining
noodles and ricotta mixture. Spoon 1 cup of marinara sauce 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