Sorrento Lasagna Cookbook

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A celebration of the many ways to love lasagna for the love of lasagna

Transcript of Sorrento Lasagna Cookbook

Page 1: Sorrento Lasagna Cookbook

A celebration of the many ways to love lasagna

for the lov e of l asagna

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Contents

Why We Love Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Lasagnas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Beyond Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46

For the Love oF Lasagna

What exactly is lasagna?

Technically, it is a layered casserole consisting of noodles, meat, vegetables, sauce, and lots

of cheesy deliciousness.

But we know it’s also more than that. It’s the centerpiece of shared meals. A catalyst for

conversation and stories. A dish often shared with family and friends.

We have a passion for lasagna in all its many incarnations, and are eager to share that

passion with others like you who understand that lasagna is, above all, a labor of love.

We hope you enjoy these recipes and that they become the center of many joyous dinners

with family and friends for years to come.

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Why we love

lasagna:Lasagna is a reflection of love.

It’s impossible to make without pouring a bit of yourself into it. And it is impossible to eat without tasting that love.

Lasagna can be fully cooked and reheated without compromise.There are, in fact, those who swear it tastes better the next day.

Lasagna travels well, making it the perfect gift.

What better way to welcome a new baby or a new neighbor?

Lasagna is adored by carnivores and vegetarians alike.

Lasagna is seasonless — it tastes just as good

made with summer’s bounty as it does with fall’s.

Lasagna freezes and reheats like a dream.

You can make it on a quiet day in anticipation of an upcoming special event.

However you make it, chances are

it will be undeniably and indisputably delicious.

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lasagnas

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Cheese Lasagna

Preheat oven to 400˚ F.

1. Mix ricotta, basil, and egg in a medium bowl with salt and pepper. Reserve.

2. Divide the mozzarella in half. Reserve half for the top of the lasagna.

3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups tomato sauce on bottom of pan. Top with 4 sheets of noodles, overlapping slightly.

4. Spread N of the ricotta over the noodles, followed by N cup of the Parmesan, and H of the mozzarella. Top with 1 cup of the tomato sauce.

5. Repeat layering of noodles, ricotta, Parmesan, and tomato sauce, two more times.

6. Top with one more layer of noodles and then 1 more cup of tomato sauce. Top with remaining mozzarella.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

2 16 oz. Sorrento® mozzarella, (3 cups, shredded)

2 15 oz. containers Sorrento® ricotta

12 leaves fresh basil, thinly sliced

1 egg

5H cups basic tomato sauce (see pg. 38)

2 oz. Parmesan, shredded, about 1 cup

16 sheets no boil lasagna noodles

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Preheat oven to 400̊ F.

1. Mix half of the ricotta with pesto in small bowl and mix the other half with the roasted peppers. Season with salt and pepper.

2. Mix the seafood in a medium bowl and season with salt and pepper.

3. To assemble, spray a 13x9-inch baking dish with cooking spray and spread 1H cups béchamel on bottom.

4. Top with 4 lasagna sheets, half of the seafood mixture, the pesto ricotta, G of the mozzarella, and 1 cup béchamel.

5. Top with 4 more sheets of the noodles, remaining seafood mixture, roasted pepper ricotta, G of the mozzarella, and 1 cup béchamel.

6. Finish topping with 4 more sheets of noodles, 1 cup béchamel, and remaining mozzarella.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

16 oz. Sorrento® mozzarella

15 oz. container Sorrento® ricotta

H cup pesto (see pg. 39)

2 cups roasted peppers, chopped fine in food processor

H lb. jumbo lump crab

1 lb. shrimp, 41-50 size, peeled and deveined

¾ lb. sea scallops, H-inch dice

4 cups béchamel sauce (see pg. 39)

12 sheets no boil lasagna noodles

Seafood Lasagna with Pesto and Roasted Peppers

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8 oz. Sorrento® mozzarella, shredded

15 oz. container Sorrento® ricotta

1 egg

2 cups onions, G-inch dice

10 oz. package frozen chopped spinach, thawed, and squeezed dry

4H cups béchamel sauce (see pg. 39)

12 sheets no boil lasagna noodles

3 cups artichoke hearts in brine, quartered

3 oz. Parmesan, shredded, about 1H cups

Spinach, Artichoke, and Ricotta Lasagna

Preheat oven to 400̊ F.

1. Mix ricotta and egg in a small bowl. Season with salt and pepper.

2. Sauté the onions in the oil in a large sauté pan on medium heat until translucent, about 5 minutes. Add the spinach and season with salt and pepper.

3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups béchamel on bottom of pan and top with 4 sheets lasagna noodles.

4. Layer with H of the ricotta, H of the spinach mixture, H of the artichokes, 1 cup béchamel, H of the mozzarella, and H cup of the Parmesan.

5. Continue layering with 4 more noodles, the rest of the ricotta, spinach mixture, artichokes, mozzarella, 1 cup of béchamel, and H cup more of Parmesan.

6. Finish with the last layer of noodles, 1 cup of béchamel, and ½ cup of Parmesan.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 10 minutes before serving to allow lasagna to set up.

Optional: Serve each slice atop a generous spoonful of our basic tomato sauce (see pg. 38).

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8 oz. Sorrento® mozzarella, shredded

15 oz. container Sorrento® ricotta

3 cups prepared pumpkin

1 egg

4H cups béchamel sauce (see pg. 39)

12 sheets no boil lasagna noodles

10 oz. package frozen chopped spinach, thawed and squeezed dry

2 oz. Parmesan cheese, about 1 cup

Pumpkin and Spinach Lasagna with Béchamel Sauce

Preheat oven to 400̊ F.

1. In a medium bowl, combine the ricotta, pumpkin, and egg. Season with salt and pepper.

2. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups béchamel sauce on bottom of pan. Top with 4 sheets of noodles, overlapping slightly.

3. Spread H of the ricotta mixture over the noodles followed by H the spinach, 1 cup béchamel, and H cup Parmesan.

4. Continue with layer of noodles, the remaining ricotta mixture, 1 cup béchamel, and H cup Parmesan.

5. Top with last layer of 4 noodles, and remaining spinach, béchamel, and mozzarella.

6. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

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Meatball Lasagna (Neapolitan Style)

Preheat oven to 400̊ F.

1. Cook lasagna according to package directions. Reserve.

2. Make meatballs by mixing the Parmesan, uncooked egg, and ground beef along with salt and pepper. Form into I-inch balls. Cook on sheet in oven until browned. Reserve.

3. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1 cup of sauce on bottom and top with 4 of the lasagna sheets to cover bottom of dish.

4. Layer with H the meatballs, the sausage, and H the sliced eggs. Top with 1H cups sauce.

5. Top with 1 more layer of lasagna noodles, the rest of the sausage, egg, and meatballs. Top with 1 cup of sauce.

6. Top with last layer of 4 noodles, 1 cup of sauce, and the mozzarella.

7. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

16 oz. Sorrento® mozzarella

O cup Parmesan, grated

1 egg

I lb. ground beef

4 cups basic tomato sauce (see pg. 38)

12 lasagna noodles

H lb. raw Italian sausage, casing removed, broken into small pieces

5 eggs, hard boiled, peeled, and sliced

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Polenta and Roasted Vegetable Lasagna

8 oz. Sorrento® mozzarella, shredded

15 oz. container Sorrento® ricotta

2 cups water

1 qt. milk

Preheat oven to 400̊ F.

1. Heat water, milk, and 2 tsp. salt in a large saucepan on medium high heat to a boil.

2. Whisk in cornmeal slowly until combined to make polenta. Reduce heat to medium low and cook, stirring with a spoon for 20 minutes. Polenta will thicken.

3. Pour polenta onto an 11x17-inch rimmed cookie sheet sprayed with cooking spray. Spread mixture until it forms an even layer. Allow to cool at least 30 minutes.

4. While polenta cools, toss the vegetables and oil together in a large bowl with salt and pepper. Bake in a single layer on a large baking sheet for 30-40 minutes until the vegetables are caramelized. Remove from oven to cool slightly.

5. Season the ricotta with salt and pepper to taste in a small bowl.

6. To assemble, cut the cooled polenta in half to form two 11x8-inch sheets.

7. Spray an 11x8-inch baking dish with cooking spray. Spread bottom of dish with 1 cup tomato sauce and top with 1 sheet of polenta.

8. Top with half of the vegetables and 1 cup of the tomato sauce. Dollop H of the ricotta in tablespoons all around the top of the sauce.

9. Top with other sheet of polenta, remaining vegetables, 1 cup of tomato sauce, and remaining ricotta in dollops. Top with the shredded mozzarella.

10. Cover with parchment and then aluminum foil. Bake for 30 minutes. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more.

2 tsp. salt

2 cups yellow cornmeal

2 sweet peppers, red, yellow, or orange, H-inch dice

1 green pepper, H-inch dice

2 medium zucchini, H-inch dice

1 medium red onion, H-inch dice

1 eggplant, peeled, H-inch dice

2 Tbsp. olive oil

3 cups basic tomato sauce (see pg. 38), or favorite jarred sauce

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Eggplant Ricotta Lasagna with Arrabiata Sauce

Preheat oven to 400̊ F.

1. Bake eggplant per package instructions, reserve.

2. While eggplant bakes, make sauce. Heat pancetta in a medium saucepot on medium heat until rendered and crispy. Add white wine and cook for 2 minutes.

3. Add red pepper, tomato sauce, and parsley. Simmer for 5 minutes. Reserve.

4. Season ricotta with salt and pepper in a small bowl. Reserve.

5. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1 cup of the sauce on the bottom of the dish. Layer N of the eggplant, followed by H of the ricotta, and 1H cups sauce.

6. Layer the next N of the eggplant, remaining ricotta mixture, and 1H cups sauce.

7. Top with the remaining eggplant, sauce, and mozzarella.

8. Cover with parchment and then aluminum foil. Bake for 40 minutes. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

8 oz. Sorrento® mozzarella, shredded

15 oz. container Sorrento® ricotta

3 lb. frozen eggplant cutlets

4 oz. pancetta, diced small

I cup dry white wine

1H tsp. crushed red pepper

5 cups basic tomato sauce (see pg. 38)

H cup fresh parsley, chopped

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Portobello and Pancetta with Parmesan Lasagna

16 oz. Sorrento® mozzarella, shredded

6 oz. pancetta, diced

3 Tbsp. extra virgin olive oil

4 large portobello caps, ribs removed, H-inch dice

1H lb. baby bella (cremini) mushrooms, G-inch slices

3 medium shallots, minced

2 cloves garlic, minced

1 cup dry white wine

1 bunch chives, chopped

4H cups béchamel sauce (see pg. 39)

12 sheets no boil lasagna noodles

2 eggs

3 oz. Parmesan, shredded, 1H cups

Preheat oven to 400̊ F.

1. Cook pancetta in a large sauté pan on medium heat in 2 Tbsp. oil until rendered and crispy. Remove the pancetta and reserve this and the oil.

2. Sauté the portobello and cremini mushrooms in batches until caramelized in the sauté pan on medium high heat with the reserved oil from the pancetta. Remove batches to a plate until all are cooked.

3. Sauté the shallots and garlic in the sauté pan on medium heat with the remaining olive oil for 4 minutes. Add the cooked mushrooms and white wine and cook on medium high until liquid has evaporated. Toss with chives and pancetta. Season with salt and pepper.

4. To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1H cups béchamel sauce on bottom of pan and top with 4 lasagna noodles.

5. Top with mushroom mixture. Mix remaining béchamel with 2 eggs. Spread N of this mixture onto the mushrooms and top with H cup Parmesan and G of the mozzarella.

6. Top with 4 more noodles, remaining mushroom mixture, N more of béchamel mixture, H cup Parmesan, and G of the mozzarella.

7. Finish with a layer of 4 noodles, and remaining béchamel mixture, Parmesan, and mozzarella.

8. Cover with parchment and then aluminum foil. Bake for 40 minutes until bubbling slightly. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 10 minutes before serving to allow lasagna to set up.

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Chicken, Roasted Fennel, and Cauliflower Lasagna

Preheat oven to 400̊ F.

1. Toss fennel and cauliflower with oil in a large mixing bowl, season with salt and pepper. Roast in a single layer on a baking sheet until caramelized, about 30 minutes.

2. Toss H of the chicken in 1 cup tomato sauce and the other in 1 cup of the béchamel.

3. Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups béchamel sauce on the bottom of the dish. Top with 4 sheets of the lasagna noodles and then the tomato-chicken mixture. Top with H of the vegetables, H of the bread crumbs, and G of the mozzarella.

4. Continue to layer with 4 more lasagna noodles, the béchamel- chicken mixture, the rest of the vegetables and bread crumbs, and G of the mozzarella.

5. Finish layering with the last 4 noodles, 1H cups tomato sauce, and remaining mozzarella.

6. Cover with parchment and then aluminum foil. Bake for 40 minutes until slightly bubbling. Remove foil and parchment and continue to bake until top is browned, about 10 minutes more. Cool 15 minutes before serving to allow lasagna to set up.

16 oz. Sorrento® mozzarella, shredded

2 medium fennel bulbs, sliced in G-inch strips

1 head cauliflower, cut into florets

2 Tbsp. extra virgin olive oil

2 cups cooked chicken, torn into bite-size pieces

2H cups basic tomato sauce, divided (see pg. 38)

2H cups béchamel sauce, divided (see pg. 39)

12 sheets lasagna noodles, cooked to package directions

1 cup fresh bread crumbs, toasted

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Lasagna Rolletes with Asparagus and Prosciutto

Preheat oven to 400̊ F.

1. Cook lasagna noodles according to package directions. Reserve.

2. Blanch asparagus in salted water for 1 minute. Chill in ice water. Remove and dry. Reserve spears and separate.

3. Mix H-inch asparagus pieces, ricotta, pine nuts, and salt and pepper in a small mixing bowl.

4. Lay lasagna sheets out flat and line each with a slice of prosciutto. Evenly spread ricotta mixture over prosciutto.

5. Roll up lasagna with mixture inside, ending with reserved asparagus spears. Turn rolletes on end so that spears lay flat and spiral can be seen from the sides.

6. Place rolletes in individual baking dishes, each topped with 1 cup béchamel sauce.

7. Cover with foil and bake for 20 minutes to warm through. Drizzle each with olive oil. Top with parsley.

15 oz. container Sorrento® ricotta

4 sheets lasagna noodles

1 lb. asparagus spears, trimmed, H reserved as spears, H cut into H-inch pieces on bias

2 Tbsp. pine nuts, toasted

4 slices prosciutto, thinly sliced

4 cups béchamel sauce (see pg. 39)

2 Tbsp. extra virgin olive oil

G cup fresh parsley, chopped

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beyond lasagna

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Gnocchi with Italian Sausage, Mozzarella, and Rappini

Preheat oven to 400̊ F.

1. Boil the gnocchi according to package directions. Gnocchi will float. Remove gnocchi to drain with slotted spoon.

2. Blanch rappini in water for 3 minutes and drain.

3. While cooking gnocchi, cook the sausage in the olive oil in a large sauté pan on medium heat until cooked through and caramelized, about 8 minutes. Add the garlic and rosemary and cook for 30 seconds and then add rappini and cook for 2 minutes more.

4. Add the gnocchi and basil and toss to coat. Top with mozzarella and bake for 10 minutes to allow the cheese to melt.

16 oz. Sorrento® mozzarella, shredded

1 lb. gnocchi, store-bought

1 lb. rappini (broccoli rabe), trimmed, cut into 1-inch lengths

4 Tbsp. extra virgin olive oil

H lb. hot Italian sausage, casing removed, crumbled

3 cloves garlic, sliced thin

1 sprig rosemary, chopped fine

6 leaves basil, thinly sliced

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Campanelle with Roasted Garlic, Chicken, and Arugula

1. In a large sauté pan, boil the chicken stock on high heat until reduced to 2 cups. Remove from pan and reserve.

2. Put mozzarella, arugula, tomatoes, and basil in a large mixing bowl. Reserve.

3. Cook the pasta until al dente. Drain and reserve without rinsing.

4. Wipe out the sauté pan and cook the oil and garlic on medium heat, stirring constantly until the garlic is toasted, about 5 minutes.

5. Add the chicken, capers, olives, pasta, and reduced stock to the sauté pan. Heat until warmed through, about 3 minutes.

6. Add the entire mixture to the mixing bowl with the other ingredients and toss to coat. Mozzarella will just begin to melt softly. Serve immediately.

16 oz. Sorrento® mozzarella, N-inch dice

1 qt. reduced sodium chicken stock

2 cups arugula

H cup roasted or sundried tomatoes, sliced thin

12 basil leaves, cut in thin strips

H lb. campanelle pasta, or other ruffled shape

3 Tbsp. extra virgin olive oil

4 cloves garlic, sliced thin

2 cups cooked chicken, torn into bite-sized pieces

1H Tbsp. capers, drained

N cup kalamata olives, cut in half

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Linguine with Herbed Ricotta and Eggplant

1. Chop the herbs in a food processor until chopped fine. Add the ricotta and mix well. Season with salt and pepper. Reserve.

2. Cook the eggplant in 2 Tbsp. olive oil in a large sauté pan on medium-high heat until eggplant is soft and starts to caramelize, about 8 minutes.

3. While eggplant is cooking, cook the linguine in salted water until al dente. Drain, reserving 3 Tbsp. cooking liquid.

4. Toss cooked pasta with eggplant, ricotta mixture, and reserved cooking liquid. Season with salt and pepper. Serve with drizzle of the rest of the olive oil.

1H cups Sorrento® ricotta

1 Tbsp. fresh rosemary, chopped

10 leaves fresh basil

5 sage leaves, chopped

H cup parsley, chopped

1 large eggplant, peeled, H-inch dice

4 Tbsp. extra virgin olive oil, divided

I box linguine

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Penne Vodka with Broccoli

Preheat oven to 400̊ F.

1. Blanch broccoli in boiling salted water for 2 minutes. Remove and chill in ice water. Drain and dry.

2. Sauté the shallots in olive oil in a large sauté pan on medium until translucent, about 4 minutes.

3. Add vodka and cook until dry and then add the tomato sauce and half and half.

4. Toss pasta, broccoli, sauce, basil, mozzarella, and pine nuts together in a large mixing bowl. Put mixture into baking dish sprayed with cooking spray and top with bread crumbs.

5. Bake until top is golden brown and crunchy, about 15 minutes.

16 oz. Sorrento® mozzarella, H-inch dice

2 cups broccoli florets

2 Tbsp. extra virgin olive oil

3 shallots, minced

I cup vodka

2 cups basic tomato sauce (see pg. 38)

1 cup half and half

12 leaves basil, thinly sliced

3 Tbsp. pine nuts, toasted

1 cup fresh bread crumbs

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sauces

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Sauces

1. Sweat the onion, garlic, and carrot in the olive oil in a large saucepot on low heat until sweet and very tender, about 30 minutes.

2. Add the tomatoes, raise heat to medium, bring to a simmer and cook for 15 minutes more. Season with salt and pepper.

3. Add basil and remove from heat.

2 cups sweet onion, chopped fine4 cloves garlic, minced1 medium carrot, chopped fine

3 Tbsp. extra virgin olive oil2 cans (28 oz.) crushed tomatoes10 leaves basil, thinly sliced

Basic Tomato Sauce

1. Heat oil in heavy-bottomed Dutch oven over medium heat and add carrot, celery, onion, and garlic and cook, stirring occasionally, until softened but not browned, about 4 minutes.

2. Add ground meats and cook, breaking meat apart with wooden spoon. Continue to cook until water evaporates and meat starts to caramelize, about 25-30 minutes.

3. Add wine and bring to simmer; cook, stirring occasionally, until liquid has evaporated.

4. Stir in tomatoes until combined and season with salt and pepper. Bring to simmer and reduce heat to medium-low and cook until sauce is slightly thickened, about 15 minutes.

5. Stir in half and half and simmer for 5 minutes more.

2 Tbsp. olive oil1 cup carrots, small diceH cup celery, small dice1 cup onion, small dice3 cloves garlic, minced

1H lb. ground meatloaf mix (beef, pork, veal)

1 cup dry red wine2 cans (28 oz.) crushed tomatoes1 cup half and half

Bolognese Sauce

1. Melt butter until foaming in medium saucepan on medium.

2. Add shallots or onion and garlic and cook until soft and translucent, about 4 minutes.

3. Stir in flour and cook for about 2 minutes making sure not to brown.

4. Whisk in milk slowly and bring mixture to boil. Stir in nutmeg. Season to taste with salt and pepper.

5. Reduce heat to low and simmer 10 minutes, whisking occasionally.

5 Tbsp. unsalted butter4 shallots or 1 medium yellow

onion, minced3 cloves garlic, minced

G cup all purpose flour3H cups whole milkI tsp. nutmeg, grated

Béchamel Sauce

1. Combine the basil, garlic, and pine nuts or walnuts in a food processor with Parmesan and pulse until coarsely chopped.

2. With machine running, add oil in a steady stream and process until fully incorporated and smooth. Season with salt and pepper.

2 cups packed fresh basil 2 cloves garlic G cup toasted pine nuts or walnuts H cup freshly grated Parmesan

O cup extra virgin olive oilKosher salt and freshly ground

black pepper, to taste

Pesto

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desserts

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Chocolate Pistachio Cannoli Lasagna

Preheat oven to 400̊ F.

1. Cut each sheet of puff pastry in half. Reserve one half for later use. Roll out the 3 sheets into 12x8-inch rectangles. Place on parchment-lined baking sheet. Cover with another sheet of parchment and top with another baking sheet. This will prevent the puff pastry from rising, thus creating a densely layered, sturdy, crisp pastry.

2. Bake for 17-20 minutes until pastry is browned and firm, flipping pastry after 12 minutes. Remove from baking sheets to cool for at least 15 minutes.

3. Mix ricotta, cocoa, and sugar in small mixing bowl and combine until smooth.

4. To assemble, trim edges of pastry to identical rectangles with a serrated knife. Place one sheet on baking sheet and top with H the ricotta mixture. Scatter G cup mini chips and N of the pistachios on the ricotta.

5. Top with one more sheet of pastry, the other half of the ricotta, the rest of the mini chips, and N of the pistachios. Top with last sheet of pastry.

6. In a small saucepan, heat cream on medium heat until it starts to boil. Add bittersweet chips and stir to melt.

7. Pour chocolate mixture over top of pastry and smooth with a spatula. While chocolate is warm, sprinkle the last N of the pistachios on top. Chill in refrigerator for at least 15 minutes before serving.

1 cup Sorrento® ricotta

1 package puff pastry, thawed

H cup cocoa powder, sifted

G cup powdered sugar

H cup mini chocolate chips

N cup pistachios, chopped fine

G cup heavy cream

H cup bittersweet chocolate chips

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Strawberry Grand Marnier® Lasagna

1. Mix ricotta, powdered sugar, vanilla, and lemon zest in a medium bowl. Whip cream by hand until medium peaks are formed. Fold cream into ricotta mixture.

2. Mix strawberries, liqueur, balsamic vinegar, orange zest, and sugar in medium bowl. Let stand for 15 minutes.

3. Pulse half of the strawberry mixture in a food processor until chopped but not pureed. Add this to other strawberries and combine. Adjust for sweetness with extra sugar if needed.

4. 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.

5. Place 4 wide slices in an 8x11-inch baking dish. Top with half of the ricotta mixture. Top this with N of the strawberry mixture and N of the walnuts.

6. Place another layer of 4 slices of pound cake on top and press firmly to compact.

7. 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.

1 cup Sorrento® ricottaH cup powdered sugar2 tsp. vanilla extractzest of 1 lemon1 cup heavy cream4 cups frozen strawberries,

thawed, quartered

4 Tbsp. Grand Marnier® liqueur or other orange liqueur

1 Tbsp. balsamic vinegarzest of 2 oranges4 Tbsp. sugar2 16 oz. pound cakes, thawedO cup walnuts, toasted,

chopped fine

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Index

LasagnasCheese Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7Chicken, Roasted Fennel, and Cauliflower Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Eggplant Ricotta Lasagna with Arrabiata Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19Lasagna Rolletes with Asparagus and Prosciutto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Meatball Lasagna (Neapolitan Style) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15Polenta and Roasted Vegetable Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Portobello and Pancetta with Parmesan Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Pumpkin and Spinach Lasagna with Béchamel Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . .12Seafood Lasagna with Pesto and Roasted Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Spinach, Artichoke, and Ricotta Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

PastasCampanelle with Roasted Garlic, Chicken, and Arugula . . . . . . . . . . . . . . . . . . . . . . 31Gnocchi with Italian Sausage, Mozzarella, and Rappini . . . . . . . . . . . . . . . . . . . . . . . 29Linguini with Herbed Ricotta and Eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Penne Vodka with Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

SaucesBasic Tomato Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Béchamel Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Bolognese Sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39

DessertsChocolate Pistachio Cannoli Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Strawberry Grand Marnier® Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

46

Sorrento®, best known for its premium Italian and snack cheeses, is committed to providing you

with high-quality products you can feel proud using and sharing with family and friends.

We are also a proud co-sponsor of greatcheeese.com, alongside the Président®, Precious®, Galbani®, and

rondelé® by Président® cheese brands.

Our cheeses are all natural and not processed so they’re always wholesome and delicious, and the perfect addition to any dish, and any occasion.

Be sure to visit greatcheese.com regularly to discover all the wonderful things you can create with great cheese.

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©2011 Lactalis Retail Dairy, Inc. Président ® B.S.A., rondele ® Lactalis Deli, Inc., Galbani ® S.p.A. Egidio Galbani, Grand Marnier ® Societe Des Produits Marnier-Lapostolle.