It’s time. I haven’t been to NYC in over 16 months. And by this point I just need that Don Angie’s fix in my life… we’re making Chicken Lasagna Roll Ups!
If you’ve been to Don Angie’s you know that this lasagna is a staple! One of my friends just told me she’s moving down the street from Don Angie’s and I’ve never been more excited for someone EVER. This place is perfection. I am obsessed. Their lasagna roll ups are the star of the show and must be ordered if you’re there. The bolognese they use, I’m sure is cooked for endless amounts of time and the creamy cheeses inside are perfection. I gave it a little bit of a Gaby spin so I can make it at home until I can get my hands on the real deal! So read on if you’re in the mood for one of the most incredible bites of your life. And promise me you’ll get yourself to Don Angie for the real deal sometime soon!
Chicken Lasagna Roll Ups
A spin on one of my favorite dishes of all times from Don Angie’s in NYC. These Chicken Lasagna Roll Ups will rock your world
- 4 large sheets of fresh lasagna pasta (roughly 11×8 inches)
- 1/2 jar Vero Gusto Sicilian Herb sauce
- 1 recipe Chicken Spinach Meat Sauce (recipe below)
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan, grated
- 1 large ball Burrata cheese, for topping
- oregano for garnish
For the Chicken Spinach Mixture
- 1/2 jar Vero Gusto Sicilian Herb sauce
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- 1 lb ground dark meat chicken
- 1 lb fresh spinach
- Kosher salt and freshly cracked black pepper to taste
For the Chicken Spinach Meat Sauce
-
In a large skillet, heat the olive oil over medium high heat. Add the onions and sauté for 5-6 minutes until soft. Add the ground meat and sauté for 8-10 minutes until cooked. Add the garlic, red pepper flakes and Italian seasoning and stir to combine. Add the Vero Gusto Sicilian Herb sauce into the pan and stir to combine. Reduce heat to simmer for 10 minutes.
To Assemble
-
Lay out 2 of the large pasta sheets on a clean countertop. Spread a thin layer of the Chicken Spinach Meat Sauce on each sheet of pasta followed by parmesan and mozzarella. Place another sheet of pasta on top. Spread another thin layer of the Chicken Spinach Meat Sauce evenly across the second pasta sheet, leaving one edge uncovered with sauce in order to seal the roll closed. Roll both sets of the layered pastas into 2 logs and place in the refrigerator to chill. Preheat oven to 400°F.
-
Once cool, slice the lasagna log into pinwheels, about ¾ – 1 inch thick. Spoon some of the Vero Gusto Sicilian Herb sauce into a baking dish to cover the entire bottom of the dish. Lay lasagna pinwheels into the dish, cut sides facing up, until the dish is full. Place in the oven and bake for about fifteen minutes or until pasta edges are golden brown. Top with a tiny bit of the burrata strew across and some fresh oregano. Serve family style
5 Tips from a Private Chef email series
Get my latest recipes + my bonus 5 Tips From a Private Chef email series
