Today I visited my church friend at the senior home and had lunch with her. I stayed more for the friendship than the food, a pretty standard food service soup,pizza, salad, and poundcake with strawberries. We had a good visit--about how she's adjusting (okay enough), how "nothing stays in her brain" and she forgets names a lot (and uses the word "thing" more than she used to), who has visited, and what she's done this week. I told her about all the kiddos' activities, from piano recitals to gymnastics exhibition, and our upcoming weekend trips in the coming months. I'll go back in a week or two.
Maybe even for lunch.
JC's Florentine Lasagna Rollups
12 fluted lasagna noodles
2 Tablespoons butter
¾ c. chopped onions
2 pkgs. (10 oz. each) frozen chopped spinach, thawed and drained
1 ½ c. (6 oz.) shredded mozzarella. cheese
½ c. dairy sour cream
1 egg, slightly beaten
¼ c. butter
¼ c. flour
1 ½ teaspoon instant bouillon (chicken or vegetable*) *which is what I used with you in mindJ
1/8 teaspoon pepper
1 c. light cream
1 c. milk
Cook lasagna. Cool in large bowl of cold water; set aside.
Sauté onions in 2 tablespoons butter until tender, about 5 minutes.
Combine spinach, onions, mozzarella. cheese, sour cream and egg, set aside.
Melt ¼ cup butter in sauce pan.
Stir in flour, instant bouillon and pepper, stir in milk and cream
Bring to a boil, stirring constantly. Boil and stir 1 minute (it will thicken)
Remove noodles from water. Pat dry with paper towels.
Spread ¼ cup spinach mixture over each noodle, and then roll up.
Spread a small amount of sauce on bottom of dish.
Spoon remaining sauce over rollups. Sprinkle with parmesan cheese.
Bake 30=35 minutes 350 degrees.
I usually cover with foil to keep sauce from getting too dry.
Have a wonderful weekend.