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
Ingredients
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8 ounces
lasagna noodles, cooked
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12 ounces
fresh ricotta
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1 cup
tomato sauce
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2 cups
peas
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1/2 bunch
chives
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1 tablespoon
fresh mint
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1/3
jalapeno, seeded and diced
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1/4 cup
olive oil
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1/4 cup
golden raisins
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1/2 cup
sundried tomatoes
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1/2
can chickpeas with their liquid
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2 tablespoons
lemon juice
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1 teaspoon
lemon zest
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1 tablespoon
smoked paprika
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salt and pepper
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3/4 cup
shredded mozarrella
Directions
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Combine peas and ricotta in a blender and puree together.
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Soak golden raisins and sundried tomatoes in hot water to soften. Remove and set aside.
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In a blender, combine chives, mint, 1 tbsp lemon juice, jalapeno, and olive oil and puree. Remove and set aside.
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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.
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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.
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Bake at 350 about 20 minutes, or until heated through.
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