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Martha Stewart's Vegetarian Lasagne

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Several Types of Noodles, Tomato Sauce
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La Belle Cuisine

Our apologies. There was no notation is our files as to the source
of this recipe. It is not one of the hundreds included in The Martha
Stewart Cookbook, nor is it to be found on the Martha Stewart web
site. We can only surmise, then, that the source must have been
Martha Stewart Living.

2 cups rich tomato sauce (recipe follows)
3/4 pound lasagne cooked al dente, drained
1 pound low-fat ricotta cheese
1 pound fresh spinach, washed, stemmed, dried
6 ounces mild goat cheese, crumbled
1/3 cup sun-dried tomatoes, cut into thin strips
1/2 cup fresh basil leaves
3 tablespoons fresh oregano or marjoram leaves
(or 1 tablespoon dried)
Salt and freshly ground black pepper
6 ounces fresh mozzarella, cut into thin slices

Preheat oven to 375 degrees F. Spoon thin layer of sauce into bottom of a buttered 13x9-inch baking dish. Make 4 layers, arranging ingredients in the following order: lasagne, ricotta, spinach, goat cheese, sauce, sun-dried tomatoes, and fresh herbs. Sprinkle each layer lightly with salt and pepper
to taste. Finish with layer of pasta, remaining sauce and mozzarella cheese.
Bake 35 to 40 minutes. Let stand 10 minutes before cutting into squares.

Rich Tomato Sauce
In a skillet over moderate heat, heat 3 tablespoons olive oil. Add 1 large
yellow onion, minced, and 2 cloves garlic, minced, and sauté until soft,
about 5 minutes. Add 2 pounds ripe plum tomatoes, peeled and seeded,
and simmer, stirring frequently, until thick and reduced to 2 cups, about
25 minutes. Stir in basil and season with salt and pepper.

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