What inspired me to create this amazingly delicious dish is my love for Italian food and Giada! Although this is a dish of my own creation, I continually watch the Food Network to motivate me and introduce new methods and ingredients to me. I must say that I was very concerned when I moved here to GA from NY regarding having access to great Italian restaurants. I was so pleased to discover the wonderful fare at Maggiano’s. I try and limit my time there to about 5 times per year so I do not layer my hips with your wonderful dishes and need I say anymore about the Warm Apple Crostada; which happens to be my favorite dessert in the entire world! Blessings to you and I hope to share my kitchen with you!
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 med. Carrot stalks finely chopped
1/2 cup red wine (your preference)
1 med yellow onion
3 Tbsp extra virgin olive oil
1 box dry lasagna
1 lb. of Italian sausage without casing
1 cup of ricotta cheese
1 ½ cup of mozzarella cheese
½ cup of Asiago cheese (for top)
½ cup Parmesan cheese
¼ cup chopped basil to garnish
Preheat oven to 350 degrees.
In a sauté pan on medium heat combine 2 tbsp extra virgin olive oil and sauté 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. Enjoy!