Lasagne with Pesto Ricotta and Roasted Tomato Sauce

Lasagne with Pesto Ricotta and Roasted Tomato Sauce

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Prep Time: 40 Min

Cook Time: 1 Hr 35 Min

 

1. Preheat oven to 400 F

 

1. Toss the medley tomatoes in EVOO and lay them out on a baking sheet / dish. Season liberally with sea salt (approximately 1 Tsp.) and gently toss to combine. Place into the oven to bake for 25 – 30 minutes until tomatoes have burst and shriveled up a bit. Once finished, remove tray / dish, and set onto a wire cooling rack until needed.

*Continue as tomatoes roast

1. RICOTTA FILLING In a large mixing bowl, add the ricotta cheese, egg, pesto, and a good pinch of both sea salt and cracked pepper. Stir, cover, and set aside until needed.

 

1. VEGGIE SAUTE Begin heating a few tbsp. of EVOO in a large frying pan. Once heated, add the onions for the veggie sauté. Stir and cook 2 minutes before adding in the peppers and continuing to cook for another 2 – 3 minutes.

 

1. Add the mushrooms and a good pinch of sea salt and pepper. Stir and cook 3 minutes. Add the zucchini and another good pinch of sea salt and pepper. Cover and cook 5 minutes until zucchini have become tender. Once finished, set aside covered until needed.

 

                    Grocery List
SAUCE

• 2x 341g Package Medley Tomatoes
• EVOO
• 1 Tsp. Sea Salt
• 1 Yellow Onion, diced
• 2 cloves Garlic, crushed & sliced
• 2 Tbsp. Tomato Paste
• ¼ Tsp. Red Pepper Flakes

 
RICOTTA FILLING

• 650g Ricotta Cheese
• 2 Tbsp. Pesto
• 1 Large Egg
• Sea Salt & Cracked Pepper

 
VEGGIE SAUTE

• EVOO
• 1 Yellow Onion, diced
• 1 Bell Pepper, diced
• 2 Zucchinis, halved lengthwise and sliced
• 2 C Mini Button Mushrooms
• Sea Salt / Cracked Pepper

 
 

• 2 Packages (360g each) Olivieri Lasagna Sheets
• 1 C Mozzarella, shredded
• 2 Tbsp. Grated Parmesan
• Fresh Basil / Parsley - garnish

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1. SAUCE In a small sauce pot, add 3 Tbsp. EVOO and set to medium heat. Once heated, add the pepper flakes and garlic. Stir and cook 1 – 2 minutes or until garlic becomes fragrant. Add the onions and a pinch of sea salt. Continue to cook 5 minutes.

 

1. Next up, add the roasted tomatoes. Tomato paste. and stir. Once bubbly, reduce heat to medium low, cover, and simmer 10 minutes until onions have cooked fully.

 

1. Remove from heat and use an immersion blender to puree until smooth and fully blended.

 

1. Preheat oven to 350 F

 

1.  Spray the inside of a rectangular 3qt. baking dish with cooking spray. Line the bottom of the dish with lasagna sheets cutting them to fit the size if needed. (I ended up cutting them into two squares each and layering 3 pieces for each layer. Do what you must to accommodate your dish.)

 

1.  Next up, add about ¾ C of the ricotta filling and spread to coat the lasagne sheets entirely. Use a slotted / straining spoon to scoop the sautéed veggies from the pan making sure to tap the spoon off the side of the pan to release additional moisture. Scoop two scoops (approximately ½ C) veggies over the ricotta and spread to coat the entire sheet. Sporadically dollop sauce across the first layer. Continue with two more layers finishing with a 4th layer of sheets.

 

1.  Spoon enough sauce over the top layer of lasagne to coat everything and see sauce cascading down the sides. Reserve what’s left on low heat for service.

 

1. Top the lasagne with the shredded mozzarella and grated parmesan. Cover and bake 40 minutes. Remove cover and continue to bake 10 – 15 minutes until cheese is melty and sauce is bubbly. Remove and set onto a wire cooling rack for at least 5 minutes.

 

1.  Slice into 8 pieces and service. Garnish with fresh chopped basil and / or parsley, grated parm, and a drizzle of EVOO. ENJOY!