Spring Pea Lasagna with Sundried Tomato Puree and Chive Oil

By clintonhillbilly • May 11, 2011 • 0 Comments

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Author Notes: I originally came up with this sundried tomato puree and herb oil to serve with scallops, but I had leftovers and used them in a lasagna and it was delicious. It's been awhile since I made this and unfortunately circumstances do not allow me to try making it again before the close of this week's contest, but I've done my best to recall how I did it. - clintonhillbilly

Serves 4

8 ounces lasagna noodles, cooked
12 ounces fresh ricotta
1 cup tomato sauce
2 cups peas
1/2 bunch chives
1 tablespoon fresh mint
1/3 jalapeno, seeded and diced
1/4 cup olive oil
1/4 cup golden raisins
1/2 cup sundried tomatoes
1/2 can chickpeas with their liquid
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon smoked paprika
salt and pepper
3/4 cups shredded mozarrella

Combine peas and ricotta in a blender and puree together.
Soak golden raisins and sundried tomatoes in hot water to soften. Remove and set aside.
In a blender, combine chives, mint, 1 tbsp lemon juice, jalapeno, and olive oil and puree. Remove and set aside.
Drain golden raisins and sundried tomatoes and add to a blender with chickpeas and their liquid, 1 tbsp lemon juice, and 1 tbsp smoked paprika. Puree until smooth and season well with salt and pepper.
In a lasagna pan, layer pasta with alternating layers of tomato puree and ricotta-pea puree. Make the last layer a thin layer of ricotta topped with the shredded mozarrella and the chive oil.
Bake at 350 about 20 minutes, or until heated through.