Rival CO606 manual Artichoke, Spinach And Goat Cheese Lasagna, Recipes, Filling

		RECIPES
ARTICHOKE, SPINACH AND GOAT CHEESE LASAGNA
Filling:
1	T. olive oil	3 garlic cloves, minced
1	T. butter	2 12 oz. cansartichokehearts,drained, coarsely chopped
1 cup dry vermouth		salt and pepper
1 pound mushrooms

Tomato,Basil Garlic Sauce: (see recipe above)

1 9-ounce package oven-ready (no-boil) lasagna noodles 1 large log of goat cheese

1 1⁄4 cup Parmesan cheese, grated

PreheatCounterTop Ovento 350°F.Meltbutterandolivein largeskilletover medium-high heat. Add mushrooms and garlic; sauté until mushrooms releasejuices and beginto brown,about7 minutes. Add artichokes,spinach and vermouth. Cook until liquid is absorbed,stirringoccasionally,about 10 minutes. Season with salt and pepper.Spread 2/3 cup tomato sauce over bottom of an 8x8 square baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichokemixtureover.Drop crumbledgoat cheeseon top of artichokemixture. Topwith 1/4 cup parmesancheese.

Top with enough noodlesto cover.Repeatlayering3 more times,finishing with a layer of noodles, then remaining parmesan cheese. Cover lasagna with foil and bake for approximately 1 hour or until juices are bubbling around the edges. Remove foil. Increase temperature to 450°F. Bake lasagna until top is browned, about 10 minutes. Makes 8 servings.

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