Pasta, Risotto & Rice

Featured Recipe

Roasted Red Pepper Vegetable Lasagna

Yield: 24 portions

Roasted Red Pepper Ricotta:
    • 64 oz. Ricotta cheese
    • 8 eggs
    • 2 cups The Perfect Purée Roasted Red Pepper,  thawed
    • 1/2 cup pesto
    • 2 tbsp. garlic, minced
    • 2 tsp. black pepper, freshly ground
    • 1 tbsp. kosher salt

1. Combine all above ingredients in a bowl and mix well. Hold refrigerated.

Grilled Vegetables:
    • 32 slices Eggplant, sliced 1/4"
    • 40 slices Zucchini, sliced 1/4"
    • 40 slices Yellow zucchini, sliced 1/4"
    • 12 oz. corn oil
    • To taste salt and black pepper

1. Preheat a BBQ grill until hot.
2. In separate bowls toss the eggplant, zucchini, and yellow squash with 4 oz. each of the corn oil.
3. Season with salt and pepper.
4. Grill the eggplant, zucchini, yellow squash until cooked through.
5. Hold at room temperature.

Roasted Red Pepper Sauce:
    • 4 oz. corn oil 
    • 4 cups yellow onions, sliced thinly
    • 1 tbsp. garlic, minced
    • 4 cups The Perfect Purée Roasted Red Pepper,  thawed
    • 1/2 cup vegetable or chicken stock
    • 2 tsp. black pepper, fresh ground
    • 1 tbsp. kosher salt

1. Heat a saucepot with corn oil, add in the sliced onions and garlic.
2. Sweat over low to medium heat until translucent with no color. 
3. Add the Roasted Red Pepper puree, vegetable/chicken stock and salt. 
4. Bring to a boil, remove from the heat and puree in a blender until smooth. 
5. Strain through a coarse china cap. Hold warm.

To Assemble:
1. Layer the bottom of a 12"x20" baking pan (2"-3" deep) witha single layer of eggplant.
2. Top with 1 1/2 cups of the Red Pepper ricotta.
3. Top with zucchini than 1 cup of Red Pepper ricotta.
4. Top with yellow squash than 1 cup of Red Pepper ricotta.
5. Repeat step 1 through 4.
6. Cover with foil and bake at 400° F until an internal temperature reaches 160° F.
7. Remove from oven and cut into 24 portions. Serve with Roasted Red Pepper Sauce.

Serving Suggestion:
Try this luscious sauce over grilled poultry or fish, on steamed vegetables, steamed fresh asparagus, or over a savory soufflé.
Flavor Twists:
You can make this recipe with lasagna noodles if you prefer. You will need to start with a layer of lasagna noodles first to line the pan. You will also put a layer after step 4, and after step 5. Then top the lasagna with mozzarella cheese after it is done baking and while it is still hot. This will bind the noodles on the top layer together while giving the lasagna a little more richness.
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