Monday's recipe (8/29/11) - Aimee Fortney's Spinach Lasagna Roll - WSMV News 4

Monday's recipe (8/29/11) - Aimee Fortney's Spinach Lasagna Rolls & Fruit Tart

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You can add cooked chicken or shrimp if you would like.  

1 package fresh spinach cooked
1 small container (15 ounces) ricotta cheese
3 cloves of garlic, minced
1/2 small white onion, chopped
1 egg
freshly ground black pepper
fresh basil, chopped
cayenne pepper (optional)
fresh nutmeg
2 cups shredded Italian cheese (or a blend of your favorite cheeses, grated)
1/2 cup parmesan cheese
1 box lasagna noodles
1 jar of your favorite pasta sauce or 3 cups homemade

Boil pasta noodles, set aside, reserving about 1/4 to 1/2 cup pasta water.    

Lightly grease a 9 x 13 dish.  Pour 1/4 cup of pasta sauce into bottom and spread a layer of sauce across bottom.

Sautee garlic, onion and spinach in 1 Tablespoon olive oil.  Season with black pepper, then set aside on paper towels to drain.  In a large bowl, combine spinach, ricotta cheese, garlic, egg, black pepper and basil.  If using cayenne, add cayenne and nutmeg, combine well.  (If using cooked chicken or cooked shrimp, cooked meat, etc., add now and stir well).  Stir in 1 cup of shredded cheese and parmesan cheese.  Spread mixture (about 2 Tablespoons filling) across noodles and roll, then place into prepared dish, seam side down.  Pour remaining sauce on top, then add remaining 1 cup cheese. Bake at 350 for 45 to 50 minutes.

AIMEE FORTNEY'S FRUIT TART

This couldn't be easier, and it is such a beautiful dessert to share with your family/friends.  You could spend an awful lot of money at a bakery for this, and you can make it for much, much less! The crust is an old, Southern favorite, and you need a tart pan for this, for presentation!  

Crust:
1 1/2 sticks of butter, softened, not melted
1/2 cup powdered sugar
1 1/2 cups all-purpose flour

If you have a food processor, combine butter, powdered sugar and flour and process until ingredients come together to form a ball.  Remove and press into a tart pan (12 inches), pressing against the bottom as well as up the sides.  If you do not have a food processor, you can blend these ingredients with your hands until well-incorporated.  Bake at 350 for about 13 to 15 minutes. Set aside to cool.

Filling:
1 package (8 ounces) cream cheese, softened
1/2 cup white granulated sugar
zest of one orange
Beat cream cheese, sugar and orange zest.  Spread on top of cooled crust.

Topping:
Strawberries, sliced
Blueberries
Kiwi, sliced
Peaches, peeled and sliced
Raspberries
3 Tablespoons Orange Marmalade, melted

On the outside circle of the tart, place the sliced strawberries in a circle on the outer layer of the tart.  Next, sprinkle blueberries on the next "circle layer" and filling in any gaps.  Third layer, place sliced kiwi in a circle, again filling in any gaps with the blueberries.  Close to the center, group the sliced peaches close together in a circular formation, then pile the raspberries in the very center.  If you see any "gaps" where filling is showing, just use the blueberries and/or raspberries to fill that space.  Take about 2 large Tablespoons of orange marmalade and melt it in a microwavable bowl for about 15 seconds.  Using a pastry brush, brush the top of the fruit tart with the melted orange marmalade.   This makes the tart shiny and beautiful!  Slice as you would a slice of pizza or a pie, and enjoy!

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