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ARTICHOKE, SPINACH AND GOAT CHEESE LASAGNA
Filling:
1 T. olive oil 3 garlic cloves, minced
1 T. butter 2 12 oz. cans artichoke hearts, drained, coarsely chopped
1 cup dry vermouth salt and pepper
1 pound mushrooms
Tomato, Basil Garlic Sauce: (see recipe above)
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 large log of goat cheese
1
1
⁄4
cup Parmesan cheese, grated
Preheat Counter Top Oven to 350°F. Melt butter and olive in large skillet over
medium-high heat. Add mushrooms and garlic; sauté until mushrooms
release juices and begin to brown, about 7 minutes. Add artichokes, spinach
and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10
minutes. Season with salt and pepper. Spread 2/3 cup tomato sauce over
bottom of an 8x8 square baking dish. Top with enough noodles to cover
bottom of dish. Spread 1/4 of artichoke mixture over. Drop crumbled goat
cheese on top of artichoke mixture. Top with 1/4 cup parmesan cheese.
Top with enough noodles to cover. Repeat layering 3 more times, finishing
with a layer of noodles, then remaining parmesan cheese. Cover lasagna
with foil and bake for approximately 1 hour or until juices are bubbling
around the edges. Remove foil. Increase temperature to 450°F. Bake
lasagna until top is browned, about 10 minutes. Makes 8 servings.
-E18-
RECIPES