10161 Lasagne with Ricotta Filling, Chipotle-Tomato Sauce, and Poblano Pesto 12 servings Fri Sep 28 09:00:00 -0700 2007 Wed Apr 23 16:09:09 -0700 2008 Southwestern Licensed http://www.chow.com/recipes/10161 Wed, 23 Apr 2008 23:09:09 GMT This is fusion the way we like it: spicy and delicious This is fusion the way we like it: spicy and delicious. Be sure to make your Poblano Pesto and Chipotle-Tomato Sauce ahead of time.

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  • Preheat the oven to 400°F.
  • Mix the ricotta, nutmeg, and Parmesan cheese, and season with salt and pepper to taste. Set aside.
  • Brush the bottom of a 9-by-13-inch baking dish with a little extra-virgin olive oil and spread 1 cup of the Chipotle-Tomato Sauce over the bottom of the dish. Place three of the noodles over the sauce, leaving a little space between them. Spread 1 cup of the ricotta mixture over the noodles. Repeat with sauce, noodles and ricotta twice more, ending with noodles and sauce. Cover the dish tightly with foil and bake on the middle shelf for 40 to 45 minutes. Remove the foil and sprinkle the top of the lasagne with mozzarella cheese. Bake, uncovered, for 15 minutes more, or until golden and bubbly. Remove the dish from the oven and let the lasagne stand for 10 minutes before cutting. Cut into 12 equal portions.
  • To serve, warm the remaining Chipotle-Tomato Sauce and ladle 4 tablespoons onto each dinner plate, spreading it out to cover the center. Place a portion of the lasagne in the middle of the plate and garnish with a spoonful of Poblano Pesto. Serve immediately.

    • Beverage pairing: Drylands Sauvignon Blanc, New Zealand. The combination in this dish of chiles and tomato calls for a heady mixture of herbaceousness and fruitiness, which is the signature of Sauvignon Blanc from New Zealand’s Marlborough district. This Drylands wine perfectly fits the profile, offering pepper, tropical fruits, and a juicy, mouthwatering finish that’s perfect for the lasagne.

    ]]>     http://www.chow.com Susan Curtis and Nicole Curtis Ammerman 84 Pasta/Noodles 32 ounces whole-milk ricotta cheese

    ]]>     308 1/2 to 1 teaspoon freshly grated nutmeg, to taste

    ]]>     1 cup freshly grated Parmesan cheese

    ]]>     301 1/2 to 3/4 teaspoon kosher salt, to taste

    ]]>     305 1/4 to 1/2 teaspoon freshly ground black or white pepper, to taste

    ]]>     1 cup Chipotle-Tomato Sauce

    ]]>     12 “no boil” lasagna noodles

    ]]>     1 1/4 cups shredded mozzarella cheese (optional)

    ]]>     1 recipe Poblano Pesto

    ]]>     771 potluck 769 crowd pleaser 755 travels well 435 vegetarian 418 dairy 183 pasta 1021 comfort 1031 cozy 776 fun 813 hungry 756 office 1566 southwestern 1567 fusion 376 lasagna