This recipe really delivered! It was truly easy to make, and DOES taste like something from a restaurant. made as is except used half and half instead of heavy cream. I think it could use a little more spinach. If I had more time I'd soften the tomatoes a bit first. Overall - excellent!
Baked Asparagus Cannelloni: Impressive but easy-to-make spring entreé. Mild asparagus wrapped in salty prosciutto and lasagna sheets with creamy and silky béchamel sauce and crispy Parmesan crust. Guilty pleasure for the special occasion!