Saturday, 3 March 2007

Pasta - Lasagne (Spinach and Ricotta teamed with Lentil and Tomato)

I had a fair bit of the Spinach and Ricotta filling from Sunday night's ravioli dish (which took about 3.5 hours from start to finish - including the "cheese").

So I made more pasta (it's like playdough for grown-ups) and made a quick "meaty" sauce by opening a can of lentils and mixing it with a bottle of tomato pasta sauce - I believe it was a Raguletto Venetian sauce.

I then layered this into a square ovenproof dish and topped with five slices (yes, that is a sh*tload of fat) of Tofutti Mozzarella "cheese" slices.

Bake for about 40 mins & finish off under the grill.

This stuff was so good, the omnivores at work were asking what it was!!!!

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