Lasagna with Asiago Fresca, Leeks and Peppers
Doug Roese / Lakewinds Natural Foods
A little less work using a great bottled tomato sauce, and full of flavor from wine and special cheeses.
Yields 9-12 servings
INGREDIENTS
1 lb. lasagna noodles (1 1/4 of those 12oz. boxes, or use bulk), boiled 4 minutes and cooled
1 tablespoon olive oil
1 lg. leek, slivered & cleaned
1 lb. bell pepper, sliced
1 teaspoon minced garlic
30 oz. ricotta
2 eggs
1/4 cup minced fresh basil
1 cup of real Parmigiano Reggiano
1 jar Muir Glen Basil Tomato Pasta Sauce
1 1/2 cups dry red wine
1 lb. shredded Asiago Fresca cheese
ASSEMBLY
Preheat oven to 375°F
1. Lightly grease a 13” X 9” pan
2. In oil, sauté the leeks and peppers for 5 minutes with 1/4 teaspoon salt, 1/4 teaspoon pepper and the garlic
3. In a separate pan, boil the red wine until volume reduced by half. Stir in the tomato sauce and 3/4 of the parmesan and reserve.
4. In bowl, beat yolks, and add ricotta, fresh basil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well.
5. Put 1/2 c. of the sauce on bottom of pan, followed by:
1 layer noodles
1/2 c. sauce
1/2 the veggies
1/4 the asiago
1 layer noodles
1/2 the ricotta
1/2 c. the sauce
1/4 the asiago
1 layer noodles
1/2 c. sauce
1/2 veggies
1/4 the asiago
1 layer noodles
1/2 ricotta
1/4 the sauce
1/4 asiago
1 layer noodles
rest of sauce and then sprinkle with the rest of the parmesan.
6. Bake covered for 1/2 hour and then uncovered until center reaches 165°F
7. Let rest 20 minutes before serving.