lasagna:
It’s impossible to make without pouring a bit of yourself into it.
And it is impossible to eat without tasting that love.
Lasagna can be fully cooked and reheated without compromise.
There are, in fact, those who swear it tastes better the next day.
Lasagna travels well, making it the perfect gift.
What better way to welcome a new baby or a new neighbor?
Lasagna is adored by carnivores and vegetarians alike.
Lasagna is seasonless — it tastes just as good
made with summer’s bounty as it does with fall’s.
Lasagna freezes and reheats like a dream.
You can make it on a quiet day in anticipation of an upcoming special event.
However you make it, chances are
it will be undeniably and indisputably delicious.
1. In a large sauté pan, boil the chicken stock on high heat until reduced
to 2 cups. Remove from pan and reserve.
2. Put mozzarella, arugula, tomatoes, and basil in a large mixing bowl.
Reserve.
3. Cook the pasta until al dente. Drain and reserve without rinsing.
4. Wipe out the sauté pan and cook the oil and garlic on medium heat,
stirring constantly until the garlic is toasted, about 5 minutes.
5. Add the chicken, capers, olives, pasta, and reduced stock to the sauté
pan. Heat until warmed through, about 3 minutes.
6. Add the entire mixture to the mixing bowl with the other ingredients and
toss to coat. Mozzarella will just begin to melt softly. Serve immediately.
1. Chop the herbs in a food processor until chopped fine. Add the
ricotta and mix well. Season with salt and pepper. Reserve.
2. Cook the eggplant in 2 Tbsp. olive oil in a large sauté pan on medium-
high heat until eggplant is soft and starts to caramelize, about 8 minutes.
3. While eggplant is cooking, cook the linguine in salted water until al
dente. Drain, reserving 3 Tbsp. cooking liquid.
4. Toss cooked pasta with eggplant, ricotta mixture, and reserved cooking
liquid. Season with salt and pepper. Serve with drizzle of the rest of
the olive oil.
1. Mix ricotta, powdered sugar, vanilla, and lemon zest in a medium
bowl. Whip cream by hand until medium peaks are formed. Fold
cream into ricotta mixture.
2. Mix strawberries, liqueur, balsamic vinegar, orange zest, and sugar in
medium bowl. Let stand for 15 minutes.
3. Pulse half of the strawberry mixture in a food processor until chopped
but not pureed. Add this to other strawberries and combine. Adjust
for sweetness with extra sugar if needed.
4. To assemble, slice pound cakes in half down the middle. Reserve one
half for later use. Stand remaining cake halves on end and slice each
into 4 wide slices.
5. Place 4 wide slices in an 8x11-inch baking dish. Top with half of the
ricotta mixture. Top this with N of the strawberry mixture and N of
the walnuts.
6. Place another layer of 4 slices of pound cake on top and press firmly
to compact.
7. Repeat layers of ricotta, strawberry, and walnuts, pressing to compact.
Top with last layer of 4 slices of cake. Top with the rest of the strawberry
mixture and the walnuts.
for the love of lasagna 45
Index
Lasagnas
Cheese Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Chicken, Roasted Fennel, and Cauliflower Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Eggplant Ricotta Lasagna with Arrabiata Sauce.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Lasagna Rolletes with Asparagus and Prosciutto.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Meatball Lasagna (Neapolitan Style).. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Polenta and Roasted Vegetable Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Portobello and Pancetta with Parmesan Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Pumpkin and Spinach Lasagna with Béchamel Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Seafood Lasagna with Pesto and Roasted Peppers.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Spinach, Artichoke, and Ricotta Lasagna. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Sorrento , best known for its premium Italian
®
46
www.sorrentocheese.com
©2011 Lactalis Retail Dairy, Inc. Président ® B.S.A., rondele ® Lactalis Deli, Inc.,
Galbani ® S.p.A. Egidio Galbani, Grand Marnier ® Societe Des Produits Marnier-Lapostolle.