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| Spinach and Prosciutto Lasagna Rolls and Raspberry Lemonade |
Several times now, I've borrowed
this spinach/prosciutto lasagna recipe from everyone's favorite Italian-word-pronouncing chef-ette, Giada de Laurentis. I've even gotten comfortable enough with it to add my own spin sometimes- subbing roasted vegetables for some non-carnivorous friends. However, the original is so tasty I always come back to it. It's always a big hit because everyone loves a meal with a twist right? This is definitely not your everyday ground-beef-and-noodles variety of lasagna. It's made up of rolls, not layers and thus oodles more special, but it's just as easy to make. I do have to confess that I used jarred sauce in place of the homemade bechamel. It was just as yummy without it. I've made it both ways, and the store-bought sauce was one corner that was definitely worth cutting.
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| This looks like the face of a chef you'd trust, right? |
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| Ingredients |
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| Noodles Cooking |
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| Spinach, Prosciutto and Ricotta Filling |
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| Rolling the Rolls |
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| Sauce Homemade in a Factory |
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| Lots of Cheese Finishes it Off |
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| The Final Product |
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| Justin Doing His Part |
I've got a decent sized sweet tooth (or seven) so it's rare that I'll turn down dessert. I just learned this weekend that Angel Food cake is one of Justin's favorites and immediately sprang into action. Sugar free angel food cake topped with strawberries and light whipped cream is extremely satisfying and wonderfully kind to your waistline.
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