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
lasagna noodles, cooked
jalapeno, seeded and diced
can chickpeas with their liquid
salt and pepper
In This Recipe
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.
I'm an avid Iron Chef watcher, cookbook enthusiast and dedicated cook. So is my partner, and when we have dinner parties we go completely insane. Our dinners involve lots of wine and lots of vegetarian fare. My favorite cuisine is Mexican, and anything bordering the Mediterranean Sea is tied for second. I just started a blog called Lunchimal! It's all about making lunch for $5 or less from organic, sustainable, local ingredients. Check it out! http://lunchimal.blogspot.com/