Anda di halaman 1dari 26

for the lov e of l asagna

A celebration of the many ways to love lasagna


F or the L ove of L asagna

What exactly is lasagna?

Technically, it is a layered casserole consisting


of noodles, meat, vegetables, sauce, and lots Contents
of cheesy deliciousness.
Why We Love Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
But we know it’s also more than that. It’s the
centerpiece of shared meals. A catalyst for
Lasagnas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
conversation and stories. A dish often shared
with family and friends. Beyond Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
We have a passion for lasagna in all its many Sauces.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36
incarnations, and are eager to share that
passion with others like you who understand Desserts.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
that lasagna is, above all, a labor of love.
Index. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
We hope you enjoy these recipes and that
they become the center of many joyous dinners
with family and friends for years to come.
Why we love Lasagna is a reflection of love.

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.

for the love of lasagna 3


lasagnas
Cheese Lasagna

2 16 oz. Sorrento mozzarella,


®
5H cups basic tomato sauce
(3 cups, shredded) (see pg. 38)
2 15 oz. containers Sorrento ricotta
®
2 oz. Parmesan, shredded,
12 leaves fresh basil, thinly sliced about 1 cup
1 egg 16 sheets no boil lasagna noodles

Preheat oven to 400˚ F.


1. Mix ricotta, basil, and egg in a medium bowl with salt and
pepper. Reserve.
2. Divide the mozzarella in half. Reserve half for the top of the lasagna.
3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups
tomato sauce on bottom of pan. Top with 4 sheets of noodles,
overlapping slightly.
4. Spread N of the ricotta over the noodles, followed by N cup of the
Parmesan, and H of the mozzarella. Top with 1 cup of the tomato sauce.
5. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce,
two more times.
6. Top with one more layer of noodles and then 1 more cup of tomato
sauce. Top with remaining mozzarella.
7. Cover with parchment and then aluminum foil. Bake for 40 minutes
until slightly bubbling. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 15 minutes
before serving to allow lasagna to set up.

for the love of lasagna 7


Seafood Lasagna with Pesto
and Roasted Peppers

16 oz. Sorrento mozzarella


®
1 lb. shrimp, 41-50 size,
15 oz. container Sorrento ricotta
®
peeled and deveined
H cup pesto (see pg. 39) ¾ lb. sea scallops, H-inch dice
2 cups roasted peppers, chopped 4 cups béchamel sauce (see pg. 39)
fine in food processor 12 sheets no boil lasagna noodles
H lb. jumbo lump crab

Preheat oven to 400˚ F.


1. Mix half of the ricotta with pesto in small bowl and mix the other
half with the roasted peppers. Season with salt and pepper.
2. Mix the seafood in a medium bowl and season with salt and pepper.
3. To assemble, spray a 13x9-inch baking dish with cooking spray and
spread 1H cups béchamel on bottom.
4. Top with 4 lasagna sheets, half of the seafood mixture, the pesto
ricotta, G of the mozzarella, and 1 cup béchamel.
5. Top with 4 more sheets of the noodles, remaining seafood mixture,
roasted pepper ricotta, G of the mozzarella, and 1 cup béchamel.
6. Finish topping with 4 more sheets of noodles, 1 cup béchamel, and
remaining mozzarella.
7. Cover with parchment and then aluminum foil. Bake for 40 minutes
until slightly bubbling. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 15 minutes
before serving to allow lasagna to set up.

for the love of lasagna 9


Spinach, Artichoke, and Ricotta Lasagna

8 oz. Sorrento mozzarella,


®
4H cups béchamel sauce (see pg. 39)
shredded 12 sheets no boil lasagna noodles
15 oz. container Sorrento ricotta
®
3 cups artichoke hearts in brine,
1 egg quartered
2 cups onions, G-inch dice 3 oz. Parmesan, shredded,
10 oz. package frozen chopped about 1H cups
spinach, thawed, and squeezed dry

Preheat oven to 400˚ F.


1. Mix ricotta and egg in a small bowl. Season with salt and pepper.
2. Sauté the onions in the oil in a large sauté pan on medium heat until
translucent, about 5 minutes. Add the spinach and season with salt
and pepper.
3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups
béchamel on bottom of pan and top with 4 sheets lasagna noodles.
4. Layer with H of the ricotta, H of the spinach mixture, H of the
artichokes, 1 cup béchamel, H of the mozzarella, and H cup of
the Parmesan.
5. Continue layering with 4 more noodles, the rest of the ricotta, spinach
mixture, artichokes, mozzarella, 1 cup of béchamel, and H cup more
of Parmesan.
6. Finish with the last layer of noodles, 1 cup of béchamel, and ½ cup
of Parmesan.
7. Cover with parchment and then aluminum foil. Bake for 40 minutes
until slightly bubbling. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 10 minutes
before serving to allow lasagna to set up.
Optional: Serve each slice atop a generous spoonful of our basic tomato sauce (see pg. 38).
for the love of lasagna 11
Pumpkin and Spinach Lasagna
with Béchamel Sauce

8 oz. Sorrento mozzarella,


®
4H cups béchamel sauce (see pg. 39) Preheat oven to 400˚ F.
shredded 12 sheets no boil lasagna noodles 1. In a medium bowl, combine the ricotta, pumpkin, and egg. Season
15 oz. container Sorrento ricotta
®
10 oz. package frozen chopped with salt and pepper.
3 cups prepared pumpkin spinach, thawed and squeezed dry
2. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups
1 egg 2 oz. Parmesan cheese, about 1 cup béchamel sauce on bottom of pan. Top with 4 sheets of noodles,
overlapping slightly.
3. Spread H of the ricotta mixture over the noodles followed by H the
spinach, 1 cup béchamel, and H cup Parmesan.
4. Continue with layer of noodles, the remaining ricotta mixture, 1 cup
béchamel, and H cup Parmesan.
5. Top with last layer of 4 noodles, and remaining spinach, béchamel,
and mozzarella.
6. Cover with parchment and then aluminum foil. Bake for 40 minutes
until slightly bubbling. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 15 minutes
before serving to allow lasagna to set up.

for the love of lasagna 13


Meatball Lasagna (Neapolitan Style)

16 oz. Sorrento mozzarella


®
12 lasagna noodles
O cup Parmesan, grated H lb. raw Italian sausage,
1 egg casing removed, broken
into small pieces
I lb. ground beef
5 eggs, hard boiled, peeled,
4 cups basic tomato sauce (see pg. 38) and sliced

Preheat oven to 400˚ F.


1. Cook lasagna according to package directions. Reserve.
2. Make meatballs by mixing the Parmesan, uncooked egg, and ground
beef along with salt and pepper. Form into I-inch balls. Cook on
sheet in oven until browned. Reserve.
3. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread
1 cup of sauce on bottom and top with 4 of the lasagna sheets to cover
bottom of dish.
4. Layer with H the meatballs, the sausage, and H the sliced eggs. Top
with 1H cups sauce.
5. Top with 1 more layer of lasagna noodles, the rest of the sausage, egg,
and meatballs. Top with 1 cup of sauce.
6. Top with last layer of 4 noodles, 1 cup of sauce, and the mozzarella.
7. Cover with parchment and then aluminum foil. Bake for 40 minutes
until slightly bubbling. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 15 minutes
before serving to allow lasagna to set up.

for the love of lasagna 15


Polenta and Roasted Vegetable Lasagna

8 oz. Sorrento mozzarella,


®
2 tsp. salt Preheat oven to 400˚ F.
shredded 2 cups yellow cornmeal 1. Heat water, milk, and 2 tsp. salt in a large saucepan on medium high
15 oz. container Sorrento ricotta
®
2 sweet peppers, red, yellow, heat to a boil.
2 cups water or orange, H-inch dice
2. Whisk in cornmeal slowly until combined to make polenta. Reduce
1 qt. milk 1 green pepper, H-inch dice
heat to medium low and cook, stirring with a spoon for 20 minutes.
2 medium zucchini, H-inch dice Polenta will thicken.
1 medium red onion, H-inch dice
3. Pour polenta onto an 11x17-inch rimmed cookie sheet sprayed with
1 eggplant, peeled, H-inch dice cooking spray. Spread mixture until it forms an even layer. Allow to
2 Tbsp. olive oil cool at least 30 minutes.
3 cups basic tomato sauce (see pg. 38), 4. While polenta cools, toss the vegetables and oil together in a large bowl
or favorite jarred sauce with salt and pepper. Bake in a single layer on a large baking sheet for
30-40 minutes until the vegetables are caramelized. Remove from oven
to cool slightly.
5. Season the ricotta with salt and pepper to taste in a small bowl.
6. To assemble, cut the cooled polenta in half to form two 11x8-inch sheets.
7. Spray an 11x8-inch baking dish with cooking spray. Spread bottom
of dish with 1 cup tomato sauce and top with 1 sheet of polenta.
8. Top with half of the vegetables and 1 cup of the tomato sauce. Dollop
H of the ricotta in tablespoons all around the top of the sauce.
9. Top with other sheet of polenta, remaining vegetables, 1 cup of
tomato sauce, and remaining ricotta in dollops. Top with the
shredded mozzarella.
10. Cover with parchment and then aluminum foil. Bake for 30 minutes.
Remove foil and parchment and continue to bake until top is browned,
about 10 minutes more.

for the love of lasagna 17


Eggplant Ricotta Lasagna
with Arrabiata Sauce

8 oz. Sorrento mozzarella,


®
I cup dry white wine
shredded 1H tsp. crushed red pepper
15 oz. container Sorrento ricotta
®
5 cups basic tomato sauce
3 lb. frozen eggplant cutlets (see pg. 38)
4 oz. pancetta, diced small H cup fresh parsley, chopped

Preheat oven to 400˚ F.


1. Bake eggplant per package instructions, reserve.
2. While eggplant bakes, make sauce. Heat pancetta in a medium
saucepot on medium heat until rendered and crispy. Add white wine
and cook for 2 minutes.
3. Add red pepper, tomato sauce, and parsley. Simmer for 5 minutes.
Reserve.
4. Season ricotta with salt and pepper in a small bowl. Reserve.
5. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread
1 cup of the sauce on the bottom of the dish. Layer N of the eggplant,
followed by H of the ricotta, and 1H cups sauce.
6. Layer the next N of the eggplant, remaining ricotta mixture, and 1H
cups sauce.
7. Top with the remaining eggplant, sauce, and mozzarella.
8. Cover with parchment and then aluminum foil. Bake for 40 minutes.
Remove foil and parchment and continue to bake until top is browned,
about 10 minutes more. Cool 15 minutes before serving to allow
lasagna to set up.

for the love of lasagna 19


Portobello and Pancetta with Parmesan Lasagna

16 oz. Sorrento mozzarella,


®
2 cloves garlic, minced Preheat oven to 400˚ F.
shredded 1 cup dry white wine 1. Cook pancetta in a large sauté pan on medium heat in 2 Tbsp. oil until
6 oz. pancetta, diced 1 bunch chives, chopped rendered and crispy. Remove the pancetta and reserve this and the oil.
3 Tbsp. extra virgin olive oil 4H cups béchamel sauce 2. Sauté the portobello and cremini mushrooms in batches until
4 large portobello caps, ribs (see pg. 39) caramelized in the sauté pan on medium high heat with the reserved
removed, H-inch dice 12 sheets no boil lasagna noodles oil from the pancetta. Remove batches to a plate until all are cooked.
1H lb. baby bella (cremini) 2 eggs
mushrooms, G-inch slices 3. Sauté the shallots and garlic in the sauté pan on medium heat with the
3 oz. Parmesan, shredded, remaining olive oil for 4 minutes. Add the cooked mushrooms and
3 medium shallots, minced 1H cups white wine and cook on medium high until liquid has evaporated.
Toss with chives and pancetta. Season with salt and pepper.
4. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1H
cups béchamel sauce on bottom of pan and top with 4 lasagna noodles.
5. Top with mushroom mixture. Mix remaining béchamel with 2 eggs.
Spread N of this mixture onto the mushrooms and top with H cup
Parmesan and G of the mozzarella.
6. Top with 4 more noodles, remaining mushroom mixture, N more of
béchamel mixture, H cup Parmesan, and G of the mozzarella.
7. Finish with a layer of 4 noodles, and remaining béchamel mixture,
Parmesan, and mozzarella.
8. Cover with parchment and then aluminum foil. Bake for 40 minutes
until bubbling slightly. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 10 minutes
before serving to allow lasagna to set up.

for the love of lasagna 21


Chicken, Roasted Fennel,
and Cauliflower Lasagna

16 oz. Sorrento mozzarella,


®
2H cups basic tomato sauce,
shredded divided (see pg. 38)
2 medium fennel bulbs, sliced 2H cups béchamel sauce, divided
in G-inch strips (see pg. 39)
1 head cauliflower, cut into florets 12 sheets lasagna noodles, cooked
2 Tbsp. extra virgin olive oil to package directions
2 cups cooked chicken, torn into 1 cup fresh bread crumbs, toasted
bite-size pieces

Preheat oven to 400˚ F.


1. Toss fennel and cauliflower with oil in a large mixing bowl, season
with salt and pepper. Roast in a single layer on a baking sheet until
caramelized, about 30 minutes.
2. Toss H of the chicken in 1 cup tomato sauce and the other in 1 cup of
the béchamel.
3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups
béchamel sauce on the bottom of the dish. Top with 4 sheets of the
lasagna noodles and then the tomato-chicken mixture. Top with H of
the vegetables, H of the bread crumbs, and G of the mozzarella.
4. Continue to layer with 4 more lasagna noodles, the béchamel-
chicken mixture, the rest of the vegetables and bread crumbs,
and G of the mozzarella.
5. Finish layering with the last 4 noodles, 1H cups tomato sauce, and
remaining mozzarella.
6. Cover with parchment and then aluminum foil. Bake for 40 minutes
until slightly bubbling. Remove foil and parchment and continue to
bake until top is browned, about 10 minutes more. Cool 15 minutes
before serving to allow lasagna to set up.
for the love of lasagna 23
Lasagna Rolletes with Asparagus and Prosciutto

15 oz. container Sorrento ricotta


®
2 Tbsp. pine nuts, toasted
4 sheets lasagna noodles 4 slices prosciutto, thinly sliced
1 lb. asparagus spears, trimmed, 4 cups béchamel sauce (see pg. 39)
H reserved as spears, H cut into 2 Tbsp. extra virgin olive oil
H-inch pieces on bias
G cup fresh parsley, chopped

Preheat oven to 400˚ F.


1. Cook lasagna noodles according to package directions. Reserve.
2. Blanch asparagus in salted water for 1 minute. Chill in ice water.
Remove and dry. Reserve spears and separate.
3. Mix H-inch asparagus pieces, ricotta, pine nuts, and salt and pepper
in a small mixing bowl.
4. Lay lasagna sheets out flat and line each with a slice of prosciutto.
Evenly spread ricotta mixture over prosciutto.
5. Roll up lasagna with mixture inside, ending with reserved asparagus
spears. Turn rolletes on end so that spears lay flat and spiral can be
seen from the sides.
6. Place rolletes in individual baking dishes, each topped with 1 cup
béchamel sauce.
7. Cover with foil and bake for 20 minutes to warm through. Drizzle each
with olive oil. Top with parsley.

for the love of lasagna 25


beyond lasagna
Gnocchi with Italian Sausage,
Mozzarella, and Rappini

16 oz. Sorrento mozzarella,


®
H lb. hot Italian sausage, casing
shredded removed, crumbled
1 lb. gnocchi, store-bought 3 cloves garlic, sliced thin
1 lb. rappini (broccoli rabe), 1 sprig rosemary, chopped fine
trimmed, cut into 1-inch lengths 6 leaves basil, thinly sliced
4 Tbsp. extra virgin olive oil

Preheat oven to 400˚ F.


1. Boil the gnocchi according to package directions. Gnocchi will float.
Remove gnocchi to drain with slotted spoon.
2. Blanch rappini in water for 3 minutes and drain.
3. While cooking gnocchi, cook the sausage in the olive oil in a large
sauté pan on medium heat until cooked through and caramelized,
about 8 minutes. Add the garlic and rosemary and cook for 30 seconds
and then add rappini and cook for 2 minutes more.
4. Add the gnocchi and basil and toss to coat. Top with mozzarella and
bake for 10 minutes to allow the cheese to melt.

for the love of lasagna 29


Campanelle with Roasted Garlic,
Chicken, and Arugula

16 oz. Sorrento mozzarella,


®
H lb. campanelle pasta, or
N-inch dice other ruffled shape
1 qt. reduced sodium chicken stock 3 Tbsp. extra virgin olive oil
2 cups arugula 4 cloves garlic, sliced thin
H cup roasted or sundried 2 cups cooked chicken, torn into
tomatoes, sliced thin bite-sized pieces
12 basil leaves, cut in thin strips 1H Tbsp. capers, drained
N cup kalamata olives, cut in half

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.

for the love of lasagna 31


Linguine with Herbed Ricotta and Eggplant

1H cups Sorrento ricotta


®
1 large eggplant, peeled,
1 Tbsp. fresh rosemary, chopped H-inch dice
10 leaves fresh basil 4 Tbsp. extra virgin olive oil,
divided
5 sage leaves, chopped
I box linguine
H cup parsley, chopped

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.

for the love of lasagna 33


Penne Vodka with Broccoli

16 oz. Sorrento mozzarella,


®
2 cups basic tomato sauce
H-inch dice (see pg. 38)
2 cups broccoli florets 1 cup half and half
2 Tbsp. extra virgin olive oil 12 leaves basil, thinly sliced
3 shallots, minced 3 Tbsp. pine nuts, toasted
I cup vodka 1 cup fresh bread crumbs

Preheat oven to 400˚ F.


1. Blanch broccoli in boiling salted water for 2 minutes. Remove and
chill in ice water. Drain and dry.
2. Sauté the shallots in olive oil in a large sauté pan on medium until
translucent, about 4 minutes.
3. Add vodka and cook until dry and then add the tomato sauce and half
and half.
4. Toss pasta, broccoli, sauce, basil, mozzarella, and pine nuts together
in a large mixing bowl. Put mixture into baking dish sprayed with
cooking spray and top with bread crumbs.
5. Bake until top is golden brown and crunchy, about 15 minutes.

for the love of lasagna 35


sauces
Sauces

Basic Tomato Sauce Béchamel Sauce


2 cups sweet onion, chopped fine 3 Tbsp. extra virgin olive oil 5 Tbsp. unsalted butter G cup all purpose flour
4 cloves garlic, minced 2 cans (28 oz.) crushed tomatoes 4 shallots or 1 medium yellow 3H cups whole milk
1 medium carrot, chopped fine 10 leaves basil, thinly sliced onion, minced I tsp. nutmeg, grated
3 cloves garlic, minced
1. Sweat the onion, garlic, and carrot in the olive oil in a large saucepot
on low heat until sweet and very tender, about 30 minutes. 1. Melt butter until foaming in medium saucepan on medium.
2. Add the tomatoes, raise heat to medium, bring to a simmer and cook 2. Add shallots or onion and garlic and cook until soft and translucent,
for 15 minutes more. Season with salt and pepper. about 4 minutes.
3. Add basil and remove from heat. 3. Stir in flour and cook for about 2 minutes making sure not to brown.
4. Whisk in milk slowly and bring mixture to boil. Stir in nutmeg.
Bolognese Sauce Season to taste with salt and pepper.
5. Reduce heat to low and simmer 10 minutes, whisking occasionally.
2 Tbsp. olive oil 1H lb. ground meatloaf mix
1 cup carrots, small dice (beef, pork, veal)
H cup celery, small dice 1 cup dry red wine Pesto
1 cup onion, small dice 2 cans (28 oz.) crushed tomatoes 2 cups packed fresh basil O cup extra virgin olive oil
3 cloves garlic, minced 1 cup half and half 2 cloves garlic Kosher salt and freshly ground
1. Heat oil in heavy-bottomed Dutch oven over medium heat and add G cup toasted pine nuts or walnuts black pepper, to taste
carrot, celery, onion, and garlic and cook, stirring occasionally, until H cup freshly grated Parmesan
softened but not browned, about 4 minutes.
1. Combine the basil, garlic, and pine nuts or walnuts in a food
2. Add ground meats and cook, breaking meat apart with wooden spoon. processor with Parmesan and pulse until coarsely chopped.
Continue to cook until water evaporates and meat starts to caramelize,
about 25-30 minutes. 2. With machine running, add oil in a steady stream and process until
fully incorporated and smooth. Season with salt and pepper.
3. Add wine and bring to simmer; cook, stirring occasionally, until
liquid has evaporated.
4. Stir in tomatoes until combined and season with salt and pepper.
Bring to simmer and reduce heat to medium-low and cook until
sauce is slightly thickened, about 15 minutes.
5. Stir in half and half and simmer for 5 minutes more.

38 for the love of lasagna 39


desserts
Chocolate Pistachio Cannoli Lasagna

1 cup Sorrento ricotta


®
H cup mini chocolate chips
1 package puff pastry, thawed N cup pistachios, chopped fine
H cup cocoa powder, sifted G cup heavy cream
G cup powdered sugar H cup bittersweet chocolate chips

Preheat oven to 400˚ F.


1. Cut each sheet of puff pastry in half. Reserve one half for later use.
Roll out the 3 sheets into 12x8-inch rectangles. Place on parchment-
lined baking sheet. Cover with another sheet of parchment and top
with another baking sheet. This will prevent the puff pastry from
rising, thus creating a densely layered, sturdy, crisp pastry.
2. Bake for 17-20 minutes until pastry is browned and firm, flipping
pastry after 12 minutes. Remove from baking sheets to cool for at least
15 minutes.
3. Mix ricotta, cocoa, and sugar in small mixing bowl and combine
until smooth.
4. To assemble, trim edges of pastry to identical rectangles with a serrated
knife. Place one sheet on baking sheet and top with H the ricotta mixture.
Scatter G cup mini chips and N of the pistachios on the ricotta.
5. Top with one more sheet of pastry, the other half of the ricotta, the rest
of the mini chips, and N of the pistachios. Top with last sheet of pastry.
6. In a small saucepan, heat cream on medium heat until it starts to boil.
Add bittersweet chips and stir to melt.
7. Pour chocolate mixture over top of pastry and smooth with a spatula.
While chocolate is warm, sprinkle the last N of the pistachios on top.
Chill in refrigerator for at least 15 minutes before serving.

for the love of lasagna 43


Strawberry Grand Marnier Lasagna ®

1 cup Sorrento ricotta


®
4 Tbsp. Grand Marnier liqueur
®

H cup powdered sugar or other orange liqueur


2 tsp. vanilla extract 1 Tbsp. balsamic vinegar
zest of 1 lemon zest of 2 oranges
1 cup heavy cream 4 Tbsp. sugar
4 cups frozen strawberries, 2 16 oz. pound cakes, thawed
thawed, quartered O cup walnuts, toasted,
chopped fine

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
®

Pastas and snack cheeses, is committed to providing you


Campanelle with Roasted Garlic, Chicken, and Arugula.. . . . . . . . . . . . . . . . . . . . . . 31 with high-quality products you can feel proud
Gnocchi with Italian Sausage, Mozzarella, and Rappini. . . . . . . . . . . . . . . . . . . . . . . . 29 using and sharing with family and friends.
Linguini with Herbed Ricotta and Eggplant.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Penne Vodka with Broccoli.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 We are also a proud co-sponsor of greatcheeese.com,
Sauces alongside the Président , Precious , Galbani , and
® ® ®

rondelé by Président cheese brands.


® ®
Basic Tomato Sauce.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
Béchamel Sauce.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Bolognese Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Our cheeses are all natural and not processed so
Pesto.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 they’re always wholesome and delicious, and the
perfect addition to any dish, and any occasion.
Desserts
Chocolate Pistachio Cannoli Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Be sure to visit greatcheese.com regularly to discover
Strawberry Grand Marnier Lasagna.. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
®
45 all the wonderful things you can create with great cheese.

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.