Vegetable Lasagna With Goat Cheese and Portobello Mushrooms

Prado Restaurant
Chef Jeff Thurston

Ingredients (Pasta & Vegetables)
Serves four
6 12x4-inch fresh spinach pasta sheets
2 cups California goat cheese
1 cup diced and sautéed portobello mushrooms
1 cup julienne roasted red bell peppers
2 cups sautéed spinach (see note)
1 cup Parmesan cheese
Chopped fresh basil and Italian parsley, to garnish

Directions
1. In a greased bread-loaf pan place a sheet of pasta on the bottom. Top with one-sixth of the marinara sauce (see marinara directions and ingredients below). Add one-sixth of the goat cheese, portobello mushrooms, bell peppers and spinach and another layer of pasta.
2. Follow these steps, placing equal amounts between each layer of pasta until six layers have been achieved. Top the lasagna with the last sheet of pasta.
3. Spread the remaining marinara sauce evenly over the pasta and place in a 350-degree oven for 30 to 45 minutes.
4. To finish, sprinkle with Parmesan cheese and let melt in the oven for 10 minutes. Let stand at room temperature for 15 minutes.
5. Slice into equal portions and serve immediately, garnished with fresh herbs and marinara sauce.

Ingredients (Marinara Sauce)
Makes about six cups
3 tablespoons olive oil
1 medium Spanish onion, chopped
2 garlic cloves, minced
2 small shallots, minced
4 green onions, white part only, chopped
1⁄2 teaspoon oregano
1⁄4 teaspoon crushed chili peppers
1⁄2 teaspoon ground black pepper
2 cups tomato purée
2 14-ounce cans crushed tomatoes
1 cup water
2 bay leaves
1⁄2 small cinnamon stick, tied in cheese cloth
1⁄4 cup basil pesto
Kosher salt, to taste
Sugar, if needed, to taste

Directions
1. Heat oil in stockpot, add onion and sauté until liquid evaporates.
2. Add garlic, shallots, green onions, cook for 5 minutes.
3. Add oregano, chilies and pepper, cook for 3 minutes.
4. Add purée, crushed tomatoes, water, bay leaves and cinnamon stick. Bring to a simmer and cook for about 1 hour.
5. Remove cinnamon stick, purée the sauce until smooth. Add pesto and adjust seasonings, as needed.

NOTE: Use about 3 cups of marinara sauce between the layers and as much of the remaining sauce as preferred to garnish the portions.