Spring Pea Lasagna with Sundried Tomato Puree and Chive Oil

Spring Pea Lasagna with Sundried Tomato Puree and Chive Oil

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.


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 cup shredded mozarrella
In This Recipe


  1. Combine peas and ricotta in a blender and puree together.
  2. Soak golden raisins and sundried tomatoes in hot water to soften. Remove and set aside.
  3. In a blender, combine chives, mint, 1 tbsp lemon juice, jalapeno, and olive oil and puree. Remove and set aside.
  4. 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.
  5. 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.
  6. Bake at 350 about 20 minutes, or until heated through.

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