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Torta Primavera

Torta Primavera

  • Makes: 8 servings  
  • Freezes: excellent 
  • Preparation Time: 20 minutes 
  • Baking Time: 50 minutes 

Ingredients

10-12 lasagna noodles, uncooked

2 tbsp30 mL Canola or Vegetable Oil

21 cup/250 mL carrots, grated

11 cup/250 mL zucchini, grated

2 cloves garlic, chopped

6 cups1.5 L baby spinach

¼ cup50 mL fresh basil, chopped

1 egg, beaten

1 container475 g Ricotta cheese

1 can354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

½ cup125 mL Parmigiano cheese

salt to taste

1 cup250 mL tomato sauce, divided

2 cups500 mL Mozzarella cheese, grated

Nutritional Information

Directions

  1 Preheat oven to 375°F (190°C). Grease a 9” (23 cm) springform pan.

  2 Cook noodles according to package directions. Rinse with cold water and drain well. Meanwhile, heat oil in a large deep skillet. Add carrots, zucchini and garlic. Cook, about 5 minutes or until water has evaporated from zucchini. Add spinach and cook 1-2 minutes or just until spinach is wilted. Stir in basil. Reserve.

  3 In a bowl, combine egg, Ricotta cheese, evaporated milk, Parmigiano cheese and salt.

  4 Assembly: Spread ½ cup (125 mL) tomato sauce on bottom of prepared pan. Arrange 3-4 noodles over sauce, trimming and overlapping to cover sauce. Top with half the vegetable mixture. Spoon over half of the Ricotta mixture. Repeat steps with remaining ingredients. Top with final layer of noodles, remaining sauce and Mozzarella cheese. Place on foil-lined baking sheet.

  5 Bake in preheated oven for 45-50 minutes or until heated through. Cover with foil and let stand on wire rack for 15 minutes. Carefully remove sides of pan. Cut into wedges.

Tip(s)

Don’t have a springform pan? This would also be great in a deep 9” round cake pan.


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