Best Summer Garden Lasagna Recipes

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SUMMER GARDEN LASAGNA



Summer Garden Lasagna image

This no-guilt lasagna is packed with summer-fresh flavors from your garden or market. You may use more or less ricotta cheese, if desired.

Provided by Cynthia Ross

Categories     Main Dish Recipes     Pasta     Lasagna Recipes

Time 2h

Yield 6

Number Of Ingredients 14

1 teaspoon olive oil
1 (16 ounce) package lasagna noodles
3 ears corn, shucked
1 tablespoon extra-virgin olive oil, divided
2 zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
salt and ground black pepper to taste
¼ cup chopped onion
1 clove garlic
1 (24 ounce) jar marinara sauce, divided
2 tablespoons heavy whipping cream
2 cups ricotta cheese
1 (9 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
¼ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8x6-inch baking dish with 1 teaspoon olive oil.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Bring another large pot of lightly salted water to a boil. Cook corn in the boiling water until cooked through, about 5 minutes. Cut kernels from the cobs and discard cobs.
  • Heat 1 1/2 teaspoons extra virgin olive oil in a large skillet over medium-high heat. Saute zucchini ribbons with a pinch of salt and black pepper in hot oil until golden and cooked through, about 5 minutes.
  • Heat remaining extra virgin olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Pour 1/3 of the marinara sauce into the onion mixture; bring to a simmer, reduce heat to low, stir in cream, and cook until sauce is slightly reduced, 5 to 10 minutes.
  • Pour 1/3 of the marinara sauce into the bottom of the prepared baking dish. Place a layer of lasagna noodles over the marinara sauce, trimming noodles as necessary to fit the baking dish. Spread zucchini ribbons over the noodle layer and top with another layer of lasagna noodles.
  • Spread ricotta cheese over the lasagna noodles and place another layer of noodles atop the cheese. Pour marinara-cream mixture over the noodles and top with corn kernels.
  • Place a layer of lasagna noodles over the corn kernels and top noodles with spinach. Add a final layer of noodles and top noodles with remaining marinara sauce. Sprinkle mozzarella cheese and Parmigiano-Reggiano cheese over the top. Cover the baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking lasagna until cheese is browned and beginning to bubble, about 15 minutes more.

Nutrition Facts : Calories 536.5 calories, Carbohydrate 83.9 g, Cholesterol 24 mg, Fat 14.5 g, Fiber 8.7 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 677.6 mg, Sugar 15.8 g

LASAGNA OF SUMMER TRUFFLES WITH GARDEN PEAS



Lasagna of Summer Truffles with Garden Peas image

Provided by Food Network

Categories     appetizer

Time 7h30m

Yield 6 servings

Number Of Ingredients 11

2 cups plus 1 tablespoon organic flour
3 free range large eggs, slightly beaten
8 tablespoons extra-virgin olive oil, plus extra for cooking lasagna
Salt
2.1 ounces summer truffle or preserved
2 tablespoons unsalted butter
3 tablespoons good port
3 1/2 ounces heavy cream
Freshly ground black pepper
3 tablespoons veal stock, optional
2.2 pounds small organic garden peas, plus extra for garnish

Steps:

  • To make the lasagna pasta. In a large bowl, mix the flour with the egg, 3 tablespoons olive oil and 2 pinches of salt. Mix until dough is firm and shiny, then wrap it in plastic wrap. Let rest in the refrigerator for as long as 6 hours.
  • Brush and peel the truffle, and cut into 6 very fine slices and put aside for lasagna. Cut what's left in very small cubes. In a small saucepan, heat the butter on low heat, add the cubed truffles and sweat. Add the port and reduce slightly. Then add the cream, season with salt and pepper, and let it reduce to half. Set aside.
  • In a medium pot of boiling salted water, cook the peas for 2 to 4 minutes, drain, and blend in food processor. Cook the extra peas and hold aside for garnish. Season with salt and pepper, and drizzle with 5 tablespoons of olive oil. Keep warm and set aside.
  • To lasagna noodles. Divide the dough in 3 pieces, work with 1 piece, keep the remaining covered with a dish towel. Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12 by 5-inch. On one long side half of this rectangular piece, lay the 6 slices of truffles evenly then fold the other half over it and roll it again until almost transparent. Then cut in 6 rectangular sheets 2 by 2 1/2-inch, making sure the truffles sit roughly in the middle. Repeat this operation twice with the 2 other pieces of dough, without the truffles.
  • Bring a large pot of salted water to a boil and add a little olive oil. Cook 1 piece of noodle to test the time which should be about 3 to 4 minutes. Cook the remaining lasagna. Drain and put aside in a bowl and coat with some olive oil.
  • To serve, place 1 sheet of plain lasagna on each plate, then spoon on the warm pea puree. Repeat this with 2 more sheets of lasagna, ending with the truffle sheet on top. Spoon some of the truffle cream on top. Garnish with a few peas and summer truffle shavings. Drizzle any left over cream around the lasagna. Serve immediately.

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