 |
|
Lasagne Florentine
2 lb fresh spinach pasta sheets
1 lb spinach, julienned
1 lb low-fat Ricotta cheese (can substitute cottage cheese)
1/2 lb low-fat skim mozzarella
2 lb variety of vegetables, marinated and roasted:
zucchini, yellow squash, onion, tomatoes, eggplant, fennel, carrots, etc.
1 cup olive oil
1 tsp basil
1 tsp oregano
1 tsp thyme
1 tsp salt
1 tsp pepper
1 Tbsp garlic, chopped
Make marinade from olive oil, basil, oregano, thyme, salt, pepper
and garlic. Toss sliced vegetables in marinade, let stand for 1
hour, place on sheet pan and roast in 450-degree oven for 15 minutes.
Cool down. In a 13-inch x 9-inch oblong pan, layer spinach, pasta
sheets, vegetables, Ricotta then mozzarella, alternating up to the
top rim of pan. Sprinkle with mozzarella and Parmesan. Bake at 350
degrees approximately 45 minutes to 1 hour. Let cool before slicing.
Can be served hot or cold.
|
|
L Florentine 01