By: Racheli Krut
Prep time: 20 minutes
Yield: 6 servings
1 16-ounce box lasagna noodles
4 tablespoons olive oil
40 cherry tomatoes, cut in half
8 garlic cloves, peeled
5 fresh basil leaves
¾ teaspoon salt
3 tablespoons Tnuva Unsalted Butter
5 ounces fresh spinach leaves, rinsed well, or frozen spinach, thawed and drained
Salt and coarsely ground pepper
½ container Tnuva Premium Cheese Spread, Original Flavor
2 ounces Tnuva Edam cheese
1. Prepare the salsa: In a large skillet, heat 3 tablespoons olive oil. Add the tomatoes, garlic and basil and saute for about 4 minutes at medium heat. Remove about 1/2 cup of tomatoes and set aside. Cover the skillet with the remaining tomatoes, lower heat and cook for 10 minutes. Transfer to a food processor and blend until smooth.
2. Melt the butter in the skillet and add the spinach. Season with salt and pepper, and stirfry for 2 minutes until the spinach is soft but still retains its color. Meanwhile, break the lasagna noodles into medium-sized pieces and cook in a large pot of salted water for 3-5 minutes. Drain and transfer to a pot with 1 tablespoon olive oil (to prevent the pieces from sticking together).
3. Heat the blended tomato salsa in the skillet for 2-3 minutes. Add the cooked pasta and spinach and cook for another minute. Add the tomatoes that were set aside and cook for another minute. Transfer to a serving dish with dollops of Tnuva Premium Cheese Spread. Sprinkle grated Tnuva Edam Cheese on top and serve.
Spinach can be substituted with cubes of oven-roasted eggplant.