Portobello Lasagna
Serves 8 (Note: pasta and spring vegetable filling can be made 1 day in advance).
Ingredients
- cup Olive Oil
- 8 Portobellos
- 3 lb. Spinach (fresh & washed)
- 8 oz. Goat Cheese, room temperature
- 4 Vine Ripe Tomatoes, medium
- 8 Panchetta, thin slices
- cupChives, chopped
- cup Tomato, diced
- 2 cups Balsamic Vinegar
- 2 oz. Unsalted Butter
Method
- Core tomatoes, slice in half crossways. Squeeze excess seeds and juice. On oven tray, place tomatoes halves, skin down. Drizzle with olive oil, salt and pepper to taste. Place in 300 dgree oven for 2 to 3 hours, or until oven dried shriveled looking and slightly brown. Keep warm in 175 degree oven.
- Place panchetta slices on oven tray and roast in 300 degree oven until crisp like bacon
- With a serrated knife, slice each portobello into three disk like pieces. Brush with balsamic vinegar. Grill in a stove top grill pan. Place in a 175 degree oven to keep warm
- Wilt spinach in butte. Season with salt and pepper. Set aside in 175 degree oven to keep warm.
Assembly
On 8 salad plates
- Place grilled slice or portobello in center of plate
- Divide wilted spinach between 8 plates, putting only on top of portobello slice
- Top spinach with second layer of portobello
- Dive room temperature goast cheese between 8 plates and spread to cover second portobello layer
- Place third layer of portobello over cheese
- Put 1 slice of panchetta on portobello
- Top with oven roasted tomatoes one half each
- Drizzle remaining balsamic vinegar around portobello lasagna and dust with chives and diced tomatoes.
|
