Sorry I didn't post last night but I was wiped out. I ended up taking Nyquil last night because I just felt like crap by the time I went to bed. I love Nyquil....we are friends. :)

So let's rewind....breakfast yesterday was Ezekiel toast with peanut butter and honey with a honeycrisp apple. I made some coffee to go. I hadn't been drinking coffee this week but I really felt like it yesterday morning.

After taking the kids to school, I went to Step and Sculpt class. I kinda dragged through it but I burned 450 calories so I can't complain. I came home for a quick lunch....more leftover chili:

Then it was off to the grocery store and my nail appointment. When I came home I started baking cookies that I'm bringing to a cookie exchange on Sunday. I had to stop mid way through because I had to get dinner ready for friends that were coming over. I decided to make Giada's Lasagna Rolls. These things are the bomb.

Here is my version of the recipe...you can find the original here:


4 tablespoons unsalted butter
8 teaspoons all-purpose flour
2 1/2 cups whole milk
1/2 teaspoon salt
1/4 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
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 (I used my homemade marinara sauce)
1 cup shredded mozzarella (about 4 ounces)
To 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, 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 bechamel sauce 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 alongside.

On the side I made Ellie Krieger's Zucchini Parmesan Crisps. I over-crisped a few but they were good otherwise. I got the recipe from her cookbook and she sliced them lengthwise there but on food network's website, she does them round. I like the round idea....I may have to try those next.

I had some wonderful Kendal Jackson Chardonnay that our guests brought over:

Here's the zucchini on the platter:

My plate:

I also made a Caesar salad which I forgot to photograph. I had my guests taste my cookies that I'm making for the cooking exchange. They seemed to be a winner! I will post photos later. :) Have a great Saturday!!