Fresh pasta needs only brief oven-baking. Used in a vegetarian lasagne it is layered with wilted fresh spinach and juicy cherry tomatoes, then baked with a creamy goat's cheese topping.
Use sun-dried tomato pesto sauce in place of the basil variety. (See cook's tip on page 116.)
Use chèvre frais, a mild, soft young goat's cheese, sold in tubs, for this recipe. Alternatively, use all Quark cheese rather than a mixture.