LEMON-RICOTTA LASAGNA RECIPE
Provided by cacelias
Number Of Ingredients 13
Steps:
- Puree tomatoes and juice in a food processor or food mill. Saute garlic briefly in olive oil, add tomatoes and salt, and simmer for 20 minutes. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 tablespoons grated Parmigiano-Reggiano , and 6-8 basil leaves. Process until smooth. To assemble: Spread a small amount of tomato sauce on the bottom of a 9x13 casserole dish. Add one layer of uncooked lasagna noodles. Spread half of the ricotta filling over the noodles, then 1/3 of the tomato sauce, then one half of the grated mozzarella. Repeat for another layer of noodles, cheese filling, 1/3 sauce, and cheese. Add a final layer of noodles and the remaining 1/3 tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining Parmigiano-Reggiano on the casserole. Place a basil leaf on top of each mozzarella round and let the dish sit for 30 minutes. Preheat the oven to 375 degrees. After the noodles have had time to absorb the tomato juices, bake for 40 minutes, until bubbly and beginning to brown. Let the lasagna rest for 5-10 minutes and serve.
ONE-POT PASTA WITH RICOTTA AND LEMON
This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.
Provided by Ali Slagle
Categories dinner, easy, lunch, weekday, pastas, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
- Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
- Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.
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