Maggiano’s Little Italy specializes in Italian-American cuisine served in a warm and friendly atmosphere. Maggiano’s menu features both classic and contemporary recipes – authentic pastas, signature salads, prime steaks, fresh seafood, regular chef specials and specialty desserts. Maggiano’s 46 locations nationwide offer lunch, dinner, delivery and carryout service. Banquet spaces for special occasions are also available at select restaurants. Maggiano’s is owned and operated by Brinker International, Inc. (NYSE: EAT), one of the world’s leading casual dining restaurant companies, serving more than one million guests daily. Brinker owns or franchises more than 1,600 restaurants in 30 countries and two territories. In addition to Maggiano’s, Brinker owns and operates Chili’s Grill & Bar.

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Spinach and Artichoke Lasagna Rolls




SPINACH and ARTICHOKE LASAGNA ROLLS
Maggiano's Little Italy Recipe

1 box of defrosted spinach or 2 pounds of sautéed spinach
1 box of defrosted artichoke hearts
2 garlic cloves
1 large can of diced tomatoes
2 medium carrot stalks finely chopped
1/2 cup red wine (your preference)
1 med yellow onion
3 tablespoons extra virgin olive oil
1 box dry lasagna
1 lb. of Italian sausage without casing
1 cup of ricotta cheese
1 1/2 cup of mozzarella cheese
1/2 cup of Asiago cheese (for top)
1/2 cup Parmesan  cheese
1/4 cup chopped basil to garnish


Preheat oven to 350 degrees.
In a saute pan on medium heat combine 2 tbsp extra virgin olive oil and saute the artichoke, garlic, carrots, spinach, and onion until veggies are fork tender. Drain well.  Set aside and in same pan add remaining olive oil in pan with Italian sausage and fry until done. Add diced tomato, wine and simmer for 20 minutes.
Boil 12 cups of water and cook pasta according to al dente directions.  Drain and separate onto paper towels to remove excess water.

Combine the ricotta, 1 cup of mozzarella and ¼ cup of Parmesan cheese with veggies in large bowl. Lay out the pasta and add I heaping tbsp of veggie and cheese mixture onto the top of it and roll into a tight bundle. Do the same until all of the mixture is used. Pour 1 cup of the Bolognese sauce to cover bottom of dish. Lay each bundle into 13×9 baking dish close together. Pour remaining Bolognese sauce over the top of the lasagna bundles and cover with remaining Mozzarella, Asiago & Parmesan cheese. Bake until cheese is golden and bubbling on top. Serve with basil as a garnish on top.

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