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1 lb of cooked pasta sheets
4cups of ricotta cheese
4 cups of shreded mozzarella cheese
4 cups of grated parmesan cheese
1/2 quart of 40% fat heavy cream
1 eggplant
1 large zucchini
1 red bell pepper
1 yellow pepper
3 large portobello mushrooms
1 lb of fresh baby spinach, cooked and well drained
Slice all vegetables and grille them on both sides. Marinate them in olive oil and garlic for a couple hours.
Prepare a oven safe dish that is deep enough and set asside.
Boil the spinach and the pasta sheets in salted water, drain and set asside.
Take the dish and start with pouring the 1/2 cup of heavy cream on the bottom. Lay sheets of pasta in a single layer over the cream.
Now arrange 1/4 of all the ingredients over the pasta in any order you want, sprinkle with salt, pepper and nutmeg.
Repeat the procedure untill you finish all ingredients. Pour over the remaining heavy cream and sprincle with grated parmesan cheese.
Bake at 350 degrees for 30 minutes.
Set asside to cool for 15 minutes before you cut and serve direct from the dish.
3 cloves of garlic
1 cup extra virgin olive oil
salt, pepper, nutmeg
4cups of ricotta cheese
4 cups of shreded mozzarella cheese
4 cups of grated parmesan cheese
1/2 quart of 40% fat heavy cream
1 eggplant
1 large zucchini
1 red bell pepper
1 yellow pepper
3 large portobello mushrooms
1 lb of fresh baby spinach, cooked and well drained
Slice all vegetables and grille them on both sides. Marinate them in olive oil and garlic for a couple hours.
Prepare a oven safe dish that is deep enough and set asside.
Boil the spinach and the pasta sheets in salted water, drain and set asside.
Take the dish and start with pouring the 1/2 cup of heavy cream on the bottom. Lay sheets of pasta in a single layer over the cream.
Now arrange 1/4 of all the ingredients over the pasta in any order you want, sprinkle with salt, pepper and nutmeg.
Repeat the procedure untill you finish all ingredients. Pour over the remaining heavy cream and sprincle with grated parmesan cheese.
Bake at 350 degrees for 30 minutes.
Set asside to cool for 15 minutes before you cut and serve direct from the dish.
3 cloves of garlic
1 cup extra virgin olive oil
salt, pepper, nutmeg
