Pates
Studio Nouvelles Images
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Martha Stewart's Vegetarian Lasagne

 "Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast  

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.  We thank you!

Our apologies. There was no notation is our files as to the source of this recipe.
It is not one of the hundreds included in The Martha Stewart Cookbook, nor is it to
be found on the Martha Stewart web site. We can only surmise, then, that the
source must have been Martha Stewart Living.

2 cups rich tomato sauce (recipe follows)
3/4 pound lasagne cooked al dente, drained
1 pound low-fat ricotta cheese
1 pound fresh spinach, washed, stemmed, dried
6 ounces mild goat cheese, crumbled
1/3 cup sun-dried tomatoes, cut into thin strips
1/2 cup fresh basil leaves
3 tablespoons fresh oregano or marjoram leaves (or 1 tablespoon dried)
Salt and freshly ground black pepper
6 ounces fresh mozzarella, cut into thin slices

Preheat oven to 375 degrees F. Spoon thin layer of sauce into bottom of a buttered 13x9-inch baking dish. Make 4 layers, arranging ingredients in the following order: lasagne, ricotta, spinach, goat cheese, sauce, sun-dried tomatoes, and fresh herbs. Sprinkle each layer lightly with salt and pepper to taste. Finish with layer of pasta, remaining sauce and mozzarella cheese.
Bake 35 to 40 minutes. Let stand 10 minutes before cutting into squares.

Rich Tomato Sauce
In a skillet over moderate heat, heat 3 tablespoons olive oil. Add 1 large
yellow onion, minced, and 2 cloves garlic, minced, and sauté until soft, about 5 minutes. Add 2 pounds ripe plum tomatoes, peeled and seeded, and simmer, stirring frequently, until thick and reduced to 2 cups, about 25 minutes. Stir in basil and season with salt and pepper.
 

Index - Pasta Recipe Archives
Recipe Archives Index