Easy-Bake Personal Lasagna

Chef Secrets

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DirectionsCook ravioli as directed and set aside. Sauté chopped mushrooms, spinach, salt and pepper in olive oil and set aside. Using (4) 16 oz. ramekins/crocks, layer ravioli with spoonfuls of mushroom/spinach mixture and Sorrento® Ricotta. Cover with tomato sauce and shredded Sorrento® Mozzarella.

Bake at 450º F for 10 minutes until cheese is fully melted.

DirectionsMix Sorrento® Ricotta, basil, and egg in a medium bowl with salt and pepper. Divide the mozzarella in half and reserve for the top of the lasagna. Spray a 9” x 13” baking dish with cooking spray. Spread 1 ½ cups tomato sauce on bottom of pan. Follow with 4 sheets of noodles, overlapping slightly. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the Sorrento® Parmesan, and 1/3 of the Sorrento® Mozzarella. Top with 1 cup of the tomato sauce. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce, two more times. Top with one more layer of noodles and then 1 more cup of tomato sauce. Finish with remaining mozzarella.

Cover with aluminum foil. Bake at 400ºF for 40 minutes until slightly bubbling. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.

Ingredients15 oz. Sorrento®

Part Skim Ricotta

8 oz. Sorrento® Mozzarella,

shred by hand

16 frozen meat ravioli

1 large portobello mushroom, chopped

½ lb. fresh spinach

¼ cup olive oil

16 oz. tomato sauce

Salt/pepper to taste

Ingredients 32 oz. Sorrento®

Mozzarella, shred by hand

32 oz. Sorrento® Ricotta

5 ½ cups tomato sauce

8 oz. Sorrento® Grated Parmesan

12 fresh basil leaves, thinly sliced

1 egg

16 sheets lasagna noodles (no boil)

Easy-Bake Personal Lasagna

Classic Cheese Lasagna

P. 1 Lasagna Recipes Sorrento® is a ® of Lactalis Retail Dairy, Inc. ©2012 Lactalis Retail Dairy, Inc.

Use tomato paste to thicken your sauce. For more intense � avor, try using sundried tomato paste.

Sorrento® Lasagna RecipesLOVE AT FIRST BITE

Cover with aluminum foil. Bake at 400ºF for 40 minutes

about 10 minutes more. Cool 15 minutes

Sorrento® is a ® of Lactalis Retail Dairy, Inc. ©2012 Lactalis Retail Dairy, Inc.

for more great recipes.

about 10 minutes more. Cool 15 minutes about 10 minutes more. Cool 15 minutes



DirectionsBake eggplant per package instructions. While eggplant bakes, make sauce. Heat pancetta in a sauce pan on medium heat until crispy. Add white wine and cook for 2 minutes. Add red pepper, tomato sauce, and parsley. Simmer for 5 minutes. Season Sorrento® Ricotta with salt and pepper in a separate bowl. To assemble, spray a 9” x13” baking dish with cooking spray. Spread 1 cup of the sauce on the bottom of the dish. Layer 1/3 of the eggplant, followed by 1/3 of the ricotta, and 1 1/2 cups sauce. Layer the next 1/3 of the eggplant, remaining ricotta mixture, and 1 1/2 cups sauce. Top with the remaining eggplant, sauce, and mozzarella.Cover with aluminum foil. Bake for 40 minutes. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.

DirectionsMix half of Sorrento® Ricotta with pesto in small bowl and mix other half of ricottawith the roasted peppers. Season with salt and pepper. Mix the seafood in a medium bowl and season with salt and pepper. To assemble, spray a 9”x13” baking dish with cooking spray and spread 1 cup béchamel on bottom. Top with 4 lasagna sheets, half of the seafood mixture, the pesto ricotta, ¼ of the Sorrento® Mozzarella, and 1 cup béchamel. Top with 4 more sheets noodles, remaining seafood mixture, roasted pepper ricotta, ¼ of the mozzarella, and 1 cup béchamel. Finish topping with 4 more sheets lasagna noodles, 1 cup béchamel, and remaining mozzarella. Cover with aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving.

Ingredients 8 oz. Sorrento®

Home Style Shredded Mozzarella


5 cups tomato sauce

3 lb. frozen eggplant cutlets

4 oz. pancetta, diced small pieces

3/4 cup dry white wine

1 1/2 tsp. crushed red pepper

1/2 cup fresh parsley, chopped

Ingredients16 oz. Sorrento®

Mozzarella, shred by hand


1/2 cup prepared pesto

2 cups roasted red peppers, chopped � ne

in food processor

1/2 lb. jumbo lump crab

1 lb. shrimp, peeled and deveined

3/4 lb. sea scallops, 1/2 inch dice

4 cups bechamel sauce

12 sheets no boil lasagna noodles

Eggplant Ricotta Lasagna with Arrabiata Sauce

Seafood Lasagna with Pesto and Roasted Peppers



next 1/3 of the eggplant, remaining ricotta mixture, and

sauce, and mozzarella.Cover with aluminum foil. Bake for 40 minutes. Remove foil and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes





DirectionsPreheat oven to 350°F. Cook pasta, drain, and cool. In a large bowl, mix tomato sauce, sundried tomato paste, basil, oregano, and garlic. In another bowl, blend Sorrento® Ricotta, diced mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a medium-high heat for 2-3 minutes on each side. Place cooked pieces on a plate and set aside. Spread thin layer of tomato sauce on bottom of 9”x13” baking pan. Layer 1/3 noodles, 1/3 tomato sauce, ½ eggplant, and ½ cheese mixture. Repeat process once. Top with remaining noodles, tomato sauce, and grated mozzarella. Cover with aluminum foil. Bake 40 minutes. Cool 10 minutes.

DirectionsMix Sorrento® Ricotta, powdered sugar, vanilla, and lemon zest in a medium bowl. Whip cream until medium peaks are formed. Fold cream into ricotta mixture. Mix strawberries, liqueur, balsamic vinegar, orange zest, and sugar in medium bowl. Let stand for 15 minutes. Pulse half of the strawberry mixture in a food processor until chopped but not pureed. Add this to other strawberries and combine.

To assemble, slice pound cakes in half down the middle. Reserve one half for later use. Stand remaining cake halves on end and slice each into 4 wide slices. Place 4 wide slices in an 8”x11” baking dish. Top with half of the ricotta mixture. Top this with 1/3 of the strawberry mixture and 1/3 of the walnuts. Place another layer of 4 slices of pound cake on top and press � rmly to compact. Repeat layers of ricotta, strawberry, and walnuts, pressing to compact. Top with last layer of 4 slices of cake. Top with the rest of the strawberry mixture and the walnuts.

Ingredients1 ½ cup Sorrento®

Fat Free Ricotta

8 oz. Sorrento® Part Skim Mozzarella, diced

8 oz. Sorrento® Part Skim Mozzarella, grated

½ lb. lasagna noodles

2 ½ cups tomato sauce

4 tsp. sundried tomato paste

2 tsp. fresh basil leaves, chopped

2 tsp. oregano, dried

2 cloves garlic, crushed

1/8 tsp. ground black pepper

2 Tbs. olive oil

1 eggplant, cut in ½” slices

Ingredients1 cup Sorrento® Ricotta

4 Tbs. Grand Marnier® liqueur

1/2 cup powdered sugar

2 tsp. vanilla extract

1 lemon zest

1 Tbs. balsamic vinegar

2 orange zest

4 Tbs. sugar

1 cup heavy cream

32 oz. pound cake, thawed

4 cups frozen strawberries, thawed

2/3 cup walnuts, toasted, chopped � ne in food

processor

Skinny Eggplant Lasagna

Strawberry Grand Marnier® Lasagna



Grand Marnier® is a ® of Société des Produits MARNIER-LAPOSTOLLE

Ricotta, diced mozzarella, and black pepper. Add olive oil to a pan and fry eggplant on a medium-high heat for 2-3 minutes on each side. Place cooked pieces on

Reserve one half for later use. Stand remaining cake halves on end and slice each into 4 wide slices. Place 4 wide slices


of the walnuts. Place another layer of 4 slices of pound cake on top and press � rmly to compact. Repeat layers of ricotta, strawberry, and walnuts, pressing to compact. Top with last layer of 4 slices of cake. Top with the rest of


Grand Marnier® is a Société des Produits MARNIER-LAPOSTOLLE


Easy-Bake Personal Lasagna

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