Let them eat "cake" for dinner: Layers of pasta join vegetables and cheese in a fresh take on lasagna that is as easy to make as it is to enjoy eating.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.

  • In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.

Reviews (2)

93 Ratings
  • 5 star values: 13
  • 4 star values: 23
  • 3 star values: 38
  • 2 star values: 15
  • 1 star values: 4
Rating: 3 stars
Overall the ingredients were fine except the cheese mixture. There was not enough liquid to keep the mixture moist after baking. I was excited to let it cool and take my first bite. Now, I am baking it again with a bechamel sauce on top in hopes it will provide a moist texture. Similar to lasagna or Greek Pasticio. Next time I will add milk to create a runnier cheese mixture for the pasta to absorb.
Rating: Unrated
This recipe tated good but was very dry! If I were to make again, I would use more cheese or make it saucier somehow.