By Jette Stuart
Lasagne Casserole with Fresh Herb Salad
Recommended Wine Pairing:
Dessert Suggestion:
Lasagne Casserole:
Ingredients
- 1 (8-ounce) container whole milk ricotta cheese
- 1 (5-ounce) package spinach
- 1/2 cup plus 2 tablespoons grated Parmesan
- 1 ounce thinly sliced prosciutto, chopped
- 1 large egg, beaten to blend
- 3/4 teaspoon salt, plus more for salting water
- 1/2 teaspoon freshly ground black pepper
- 1 to 2 tablespoons olive oil
- 6 uncooked lasagna noodles
- 1-2 cups marinara sauce: Homemade tastes better!
- 3/4 cup shredded mozzarella (about 4 ounces)
Directions
Butter a 9X9 inch glass baking dish. Lay out 4 lasagna noodles on a work surface, then spread a generous spoonful of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
Fresh Herb Salad
Ingredients
- 2 ears sweet corn, husked
- 1/2 head Butter Lettuce
- 1/2 red onion, thinly sliced
- 1 bunch of chives, finely chopped
- 1 handful cilantro, loosely chopped
- 1 small bunch basil leaves
- fine-grain sea salt
- 1 clove garlic, peeled
- 1/3 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 medium avocado