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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
- 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
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