Brio Tuscan Grille Recipe
nonstick cooking spray
lasagna pasta (precooked variety), enough for 3 layers
6 ounces Marinara Sauce (your choice)
1 cup Ricotta and Herb mixture (recipe below)
9 ounces Mozzarella cheese
6 ounces Parmesan cheese
12 ounces Alfredo sauce (your choice)
18 ounces Bolognese sauce (recipe below)
Spray 9 x 13 inch baking pan with non stick spray Layer pasta across bottom of pan. Spread 3 oz marinara on pasta. Layer 1 cup ricotta mixture, 3 oz mozzarella, 2 oz Parmesan. Add another layer of pasta. Top with 6 oz Alfredo sauce. Spread 18 oz Bolognese across Alfredo and layer 3 oz mozzarella, 2 oz Parmesan. Add final layer of pasta. Add 6 oz Alfredo and layer 3 oz mozzarella, 2 oz Parmesan. Top with 3 oz marinara sauce. Cover pan with foil and bake at 350 degrees for 35 minutes.
Ricotta & Herb Mixture
6 ounces ricotta cheese
1 tablespoon roasted garlic
3/4 ounce Parmesan cheese
1/4 teaspoon kosher salt
pinch of black pepper
1/2 ounce of extra virgin olive oil
Mix all ingredients together in a mixing bowl and set aside until needed.
1 teaspoon cooking oil
1/2 lb ground beef
1/2 lb Italian sausage
1 teaspoon chopped garlic
1 1/2 oz carrots, minced
1/2 oz celery, minced
1 1/2 oz onion, diced
1 oz red wine
2 oz Alfredo sauce (your choice)
6 oz marinara sauce (your choice)
pinch of salt & pepper
Add oil to pan and brown meat. Saute for 10 minutes and break meat into small pieces. Add garlic, celery, carrots and onions. Saute for 15 minutes. Drain any liquid and deglaze pan with red wine.
Let simmer for 15 minutes. Add Alfredo and Marinara sauces. Simmer for 30 minutes stirring occasionally. Season with salt & pepper. Drain away liquids and refrigerate sauce mixture if not using immediately.
Notes: This is an interesting recipe using three different sauces: marinara, Alfredo and Bolognese.