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| General Category : Main Course |
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| Food Group : Vegetables, Pasta, Cheese/Other Dairy |
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| Preparation Method : Bake |
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This layered pasta, which highlights the flavour of ripe in-season tomatoes, is an easy takeoff of a regular lasagna. Use ready-to-bake lasagna noodles because the moisture in the tomatoes will ensure that the noodles get cooked properly. (The noodles come in different widths, so use the appropriate number.) It's best to use a good creamy Greek goat's and sheep's milk feta cheese or a Bulgarian or Macedonian sheep's milk feta, and Greek oregano, if possible.
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Ingredients
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3 lb (1.5 kg) tomatoes |
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1/3 cup (75 mL) extra-virgin olive oil (approx) |
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9 or 12 lasagna noodles |
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Salt |
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1/2 cup (125 mL) chopped flat-leaf parsley |
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1 tsp (5 mL) dried oregano, crumbled |
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8 oz (250 g) feta cheese, crumbled |
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Black pepper |
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Preparation
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Trim off ends of tomatoes; slice tomatoes into 1/2-inch (1 cm) thick slices.
Spread about one-quarter of the oil on bottom of 13- x 9-inch (3 L) glass baking dish. Lay 3 or 4 noodles in single layer to cover bottom; top with layer of tomato slices. Sprinkle with generous pinch salt, half of the parsley and one-third of the oregano. Top with half of the cheese; sprinkle with pinch pepper and another quarter of the oil. Repeat layering once.
Top with remaining pasta, remaining tomato slices and remaining oil; sprinkle with salt and remaining oregano. Unless tomatoes are very juicy, sprinkle with 2 tbsp (30 mL) water. Cover with foil; cut several vents in top.
Bake in 400°F/200°C oven until tomatoes are roasted and noodles are tender, about 1 hour. (If there is still too much liquid, uncover and bake until liquid evaporates, 2 to 5 minutes.) Let stand for 5 minutes.
Makes 8 servings.
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Nutritional information
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Per serving: about 287 cal, 9 g pro, 16 g total fat (6 g sat. fat), 29 g carb, 3 g fibre, 26 mg chol, 332 mg sodium. % RDI: 14% calcium, 11% iron, 14% vit A, 50% vit C, 15% folate.
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Source
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Homemakers Magazine: September 2006
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