Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil Recipe

Name: Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces lasagna noodles, cooked; 12 ounces fresh ricotta; 1 cup tomato sauce; 2 cups peas; 1/2 bunch chives; 1 tablespoon fresh mint; 1/3 jalapeno, seeded and diced; 1/4 cup olive oil; 1/4 cup golden raisins; 1/2 cup sundried tomatoes; 1/2 can chickpeas with their liquid; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 1 tablespoon smoked paprika; salt and pepper; 3/4 cup shredded mozarrella

Servings: persons

8 ounces lasagna noodles, cooked
12 ounces fresh ricotta
1 cup tomato sauce
2 cups peas
1/2 bunch chives
1 tablespoon fresh mint
1/3 jalapeno, seeded and diced
1/4 cup olive oil
1/4 cup golden raisins
1/2 cup sundried tomatoes
1/2 can chickpeas with their liquid
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon smoked paprika
salt and pepper
3/4 cup shredded mozarrella

1
Combine peas and ricotta in a blender and puree together.
2
Soak golden raisins and sundried tomatoes in hot water to soften. Remove and set aside.
3
In a blender, combine chives, mint, 1 tbsp lemon juice, jalapeno, and olive oil and puree. Remove and set aside.
4
Drain golden raisins and sundried tomatoes and add to a blender with chickpeas and their liquid, tomato sauce, 1 tbsp lemon juice, and 1 tbsp smoked paprika. Puree until smooth and season well with salt and pepper.
5
In a lasagna pan, layer pasta with alternating layers of tomato puree and ricotta-pea puree. Make the last layer a thin layer of ricotta topped with the shredded mozarrella and the chive oil.
6
Bake at 350 about 20 minutes, or until heated through.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces lasagna noodles, cooked, 12 ounces fresh ricotta, 1 cup tomato sauce, 2 cups peas, and more.

Yes, Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil

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