Happy St. Patrick's Day!
from Appleton Creamery

GREEN LASAGNE 

Serves 6.

 
3 T salt
3/4 lb. fresh spinach pasta, uncut, 3 sheets
2 10-oz.pkgs. frozen chopped spinach
1 Cup ricotta
1/2 Cup parmesan
black pepper
1/2 Cup basil pureé (made by pureeing 8 C basil and 1/4 C olive oil)
11 oz. chevre (soft mild goat cheese)
3 T heavy cream
1-1/2 Cups Bechemel sauce
  1. Cook pasta--undercook--soak in cold water.
  2. Cook spinach--drain well.
  3. Mix ricotta and 2 T. parmesan, salt & pepper.
  4. Mix basil, 3/4 chevre, and cream.
  5. Drain spinach, squeeze out liquid, mix with ricotta.
  6. Drain pasta.
  7. Preheat oven to 375 degree F oven.
  8. Layer: Bechemel, pasta, spinach/ricotta, pasta, Bechemel, basil/chevre, pasta, Bechemel, chevre (plain), parmesan.
  9. Bake 10-15 minutes til bubbling and browned.

From the Silver Palate Cookbook.

Last month