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Tossed Spinach Lasagne and Goat Cheese Gratin
by Tina Caputo
Magazine Issue: U.S. Vol. 4.6
Tossed Spinach Lasagne and Goat Cheese Gratin

(Vegetarian Cooking for Everyone)

1 lb. fresh spinach pasta
2 cups herb bechamel (see accompanying recipe)
1/2 cup cream
8 oz. goat cheese, crumbled
1/4 cup freshly grated Parmesan or aged goat cheese
2 T cold butter, thinly shaved
1 T chopped thyme
Salt and freshly ground pepper

Make the bechamel (see recipe below). Add cream and goat cheese to the sauce. Don't worry about lumps of cheese -- they're wonderful to bite into.

Preheat oven to 375 degrees Fahrenheit. Lightly butter a three-quart gratin dish. Parboil pasta one minute in plenty of salted water. Transfer strips to cold water, then drain. Toss pasta with sauce, thyme, pepper and all but two tablespoons of the Parmesan. Pile into the gratin dish and cover with remaining cheese and shaved butter. Bake until bubbling and slightly browned on top (30 to 40 minutes).

Note: This recipe originally calls for homemade pasta dough. I used store-bought "fresh" spinach pasta to save time.

Cross References:
Caputo's Corn Chowder
Blood Orange, Avocado and Tomato Salad
Bechamel Sauce

Original Source:
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