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What a unique and yummy take on lasagna! I never would have thought to add artichoke and spinach dip as a lasagna filling, but it works wonderfully to provide a creamy and flavorful center. The artichokes add a tangy flavor profile that works well with the whole dish. I opted to use chicken and it complimented all of the other ingredients well. Wrapping up the noodles in the little roulade instead of layering them was a fun and tasty twist that allowed for more cheese to melt and crisp over the top of each bite.
Makes 5 servings
Preparation Time: 25 minutes (with cooking the chicken)
Cook Time: 55 minutes
Cost: $15
Ingredients:
*1 package of any artichoke and spinach dip
*8 ounces of cooked chicken, shrimp or sausage chopped in bite size pieces
*8 lasagna noodles cooked al dente
*1 egg
*24 ounces of the marinara sauce of your choice (store bought is fine)
*2 cups shredded mozzarella cheese
*½ cup of grated Parmesan
Preparation:
*Preheat oven to 350F.
*Put one cup of marinara sauce in bottom of a 9 × 13 inch baking dish.
*Mix package of artichoke and spinach “Spread, Dip and Sauce” with egg and chopped meat.
*Line up sheets of cooked lasagna noodles and distribute filling evenly on noodle leaving ½ inch on each end.
*Roll noodles and filling lengthwise and place seam side down in the baking dish. Allow space between each roulade.
*Top with remaining marinara sauce.
*Cover and bake for 40 minutes.
*Uncover, top roulades with mozzarella and Parmesan, and bake an additional 10-15 minutes or until bubbly.
*Cut into 1 inch squares and serve.
Recipe and Taste Tester - Alina Gersib
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