If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- 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 cup 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, tomato sauce, 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.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
We're obsessed with savory yogurt
Savory yogurt is whey cool.
A toast to toast.
Shop our new office.
DIY Nutter Butters.
We give it 8 tentacles up.