The next time you're placing your hand on that frozen lasagna or Polly-O ricotta, think twice. With just a little effort and a few extra $$$'s, surely you can find fresh ricotta. Oh, and while you're in the Italian deli, find a nice fresh mozzarella, too. It's optional in this recipe, but I happened to find a small piece in my freezer. Once you've eaten unprocessed versions of the cheeses, you'll never go back to salty, flat, tasteless versions. Moving along...
By now, I'm sure you've tried Barilla no-cook lasagna noodles and my ever-touted Pomì tomatoes. I used the chopped variety for this recipe. Straight from the box, they give a garden-fresh, lighter touch to the dish; there's no need to make sauce.
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| Ready For The Oven |
After blending about 1 1/4 cups ricotta, 1 egg, 1 tablespoon EVOO and 2 freshly roasted red peppers and their juices (char all sides under the broiler or on the grill; cool, seed and peel) in my Cuisinart, I layered twice with only 9 lasagna noodles. Topped with a bit of mozz, parsley, oregano and pepper, it's ready for the oven. This lasagna can be sliced between the noodles and across, for 6 perfect portions. Freeze the leftovers for another time.
It's officially Fall. Surely you can tell by the soup pot in the pic!
Almost Instant and sort of Less Is More!! Buon Appetito!
