So I admit, I clearly fell off the wagon on this one. Life gets REALLY busy in bursts during grad school (as it does for everyone, really), and things just got too hectic. I'm going to try to update whenever I can, and hopefully anyone who enjoys the blog will just stick with me through the thin patches :)
With colder temps coming upon us here in Philly, I've been craving warm comfort food. This recipe for Lasagna Rolls, from Giada DeLaurentis, certainly hits the spot. I used skim milk instead of whole milk, and left out the prosciutto (seriously, what single person has prosciutto lying around the house?).....and the rest of the ingredients are all relatively normal!
(sorry for the kinda lousy pictures....for some reason the shots without the flash weren't working!)
These were warm, cheesy, and actually pretty healthy (spinach + lowfat ricotta and milk = pretty good for you!). Next time I might add something else.....maybe for fall, a little pumpkin in with the cheese? Definitely YUM, especially with some extra nutmeg :)
I really liked that with this, you end up with portion-able food. I ate three....but the others were saved individually in the freezer, so that I can take one out at a time if I want to eat them with something else. That way, I can enjoy the deliciousness of this dinner food, but in a lunch portion - and if I mix it with a side salad or something, it'll be plenty filling.
The best part is, most of the ingredients are pretty shelf-stable, and can be easily modified. With the leftover noodles and cheese, I could make a more traditional lasagna......or just break up all the noodles and mix them with sauce and cheese later for a quick dinner. And the rest of the spinach I can save for another meal, or use in a smoothie a different time!
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