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Spicy Olive & Sun Dried Tomato Lasagna

Food Network Canada
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Ingredients

Pasta

3
cup all purpose flour
3
eggs
Pinch of salt

Filling

3
cup Marinara Sauce
2
cup spicy Kalamata olives, (use everything but the cheese) pitted and coarsely chopped or sliced
½
cup sun dried tomatoes in oil, drained and chopped
½
- ¾ cup fresh basil leaves, coarsely chopped
2
cup Mozzarella cheese, coarsely grated
5
oz goat cheese (this instead of Bechamel - amazingly rich and creamy)
½
cup Parmesan cheese, finely grated
2
cup cottage cheese, drained
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Directions

Step 1

In a large bowl, make a well of the flour and break the eggs in the center. Incorporate the eggs into the flour, mixing with your hands (at least, that’s what we did, but a fork would work too) until it sticks together.

Step 2

Knead for about 5 minutes, or until the dough is a well formed and all the flour is incorporated. The dough should not be sticky. Separate into 3 balls, cover with a damp cloth or loosely cover with plastic wrap and let it rest for 30 minutes or so. (I don’t really remember how long we left it, to tell the truth…but not very long).

Step 3

Flatten the first ball and pass it through the pasta maker as directed. Let the sheets dry for …. Honestly, we didn’t wait very long. We just laid them on a lightly floured table and when we were done preparing the pasta sheets, we started to assemble the lasagna starting with the ones we prepared first.

Step 4

Preheat the oven to 375°F/190°C.

Step 5

Layer as follows:

Step 6

Bake for 40-60 minutes. It’s ready when the sauce bubbles around the edges and the top layer of cheese is melted and golden.

Step 7

Remove from the oven and let it rest, uncovered on the counter/table for 5-10 minutes. That allows the sauce and cheese to firm up a bit before cutting into the lasagna and yet still be hot.

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My rating for Spicy Olive & Sun Dried Tomato Lasagna
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