Lasagna torte (Vegetarian dish)

 

     This free-standing vegetarian lasagna takes on a new shape. 

Makes 8 servings

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 can/28 ounces tomatoes in purée
• 2 cloves garlic, finely chopped
• 2 medium-size carrots, pared shredded
• ¼ cup chopped fresh basil
• ½ teaspoon salt
• 2 pounds fresh spinach
• 12 lasagna noodles
• 2 cups whole-milk ricotta cheese
• ½ cup grated Parmesan cheese
• ¼ teaspoon pepper
• 2 cups grated fontina cheese

1. In large skillet, heat oil over low heat ; add onion and sauté until soft, about 8 minutes, place in medium-size bowl.
2. Add tomatoes to skillet, breaking up with spoon ; add garlic and carrots.
3. Bring to boiling, lower heat and simmer, covered, 10 minutes ; uncover and simmer 10 minutes, stir in basil and salt and set sauce aside.
4. Stem and wash fresh spinach ; place in large pot over high heat, cooked until wilted, about 3 minutes.
5. Drain spinach and squeeze dry.
6. Cook lasagna noodles according to package directions, drain.
7. Preheat oven to 350F ; line 9-inch springform pan with aluminium foil and grease foil.
8. Add ricotta, Parmesan and pepper to reserved onion ; stir to combine.
9. Trim lasagna noodles to fit pan.
10. Fit 4 noodles into pan, overlapping slightly, cover with one-third ricotta mixture, spreading evenly ; top with one-third spinach, one-quarter sauce and one-quarter fontina.
11. Repeat two more times using noodles trimmings as one layer ; top with the last layer of noodles, the remaining sauce and fontina.
12. Bake in preheated oven 50 to 60 minutes ; let stand 5 minutes before serving.
13. Remove sides of pan ; cut into wedges to serve.

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