VCE: Tossed Spinach Lasagne And Goat Cheese Gratin

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* Exported from MasterCook *

 

Tossed Spinach Lasagne And Goat Cheese Gratin

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 465

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 pound fresh Spinach Pasta

(see separate recipe for Egg Pasta)

2 cups Herb Béchamel

(see separate recipe)

1/2 cup cream

8 ounces goat cheese -- crumbled

Salt and freshly milled pepper

1 tablespoon chopped thyme

1/2 cup freshly grated Parmesan

OR aged goat cheese

2 tablespoons cold butter -- thinly shaved

 

Homemade noodles make this dish light and extraordinary. Tossing them with

the sauce is not just for speed - it also results in charmingly irregular

strata, with small mountains of pasta that rise above the rest, turning

crisp and golden.

 

Make the pasta dough and, while it's resting, make the béchamel. Add the

cream and goat cheese to the sauce. Don't worry about lumps of

cheese-they're wonderful to bite into.

 

Preheat the oven to 375F. Lightly butter a 3-quart gratin dish. Roll the

dough through to the thinnest setting on your pasta machine, then cut it

into strips about 8 inches long and 2 inches wide. Parboil them for 1

minute in plenty of salted water, transfer the strips to cold water, then

drain. Toss the pasta with the sauce, thyme, pepper, and all but 2

tablespoons of the Parmesan. Pile it in the gratin dish and cover with the

remaining cheese and shaved butter. Bake until bubbling and browned here

and there on top, 30 to 40 minutes.

 

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