I hope everyone had a great Memorial Day Weekend. I was touched the other day, as I drove past our Veterans Cemetary, to see the flags carefully placed for the ceremony the next day. I though of all the soldiers who had died in the different conflicts and wars of our country. I hope that God has given them a special place in Heaven to spend their eternity. I pray for their families, as they go on without them. I think of my dad and how proud he was of the service he gave in Navy during WWII. A little tear escapes my eye as I remember the 21 gun salute they gave him at his funeral 6 years ago. He had such deep feelings about the war he fought in and the service he rendered. I was lucky, my dad came back and was able to live a full life. He made sure that we showed respect for our fallen soldiers. I hope I have taught my children well on this subject, I pray we all have.
On a lighter note, I found this wonderful recipe for Lasagna roll-ups that was just too good not to post. It's different and I can't wait to try it.
8 ounces uncooked lasagna noodles
1 Tablespoon olive oil
10 oz. pkg. frozen chopped spinach, thawed and dried
2 Tablespoons minced green onion
15 oz. ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
21 oz. jar Alfredo sauce
1 cup shredded mozzarella cheese
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375°F. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jellyroll style. In a 9x13” baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve. Yields 4-6 servings