Ricotta & Mascarpone
Concepts
Want to showcase this cheese on your menu? Serve up something sensational with these innovative concepts.
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Galbani® Garden Fresh Lasagna
INGREDIENTS
VEGETARIAN BOLOGNESE
2 tbsp. | Olive oil |
1 | Large onion, finely chopped |
Celery, grated | |
Carrots, grated | |
3 | Large zucchinis or 2 large eggplants, trimmed and grated |
3 cups | Button mushrooms, coarsely chopped |
2 | Garlic cloves, smashed and coarsely chopped |
1 | Sprig fresh rosemary |
Pinch of red pepper flakes | |
1 | 28-oz. can Italian tomatoes |
Kosher salt and freshly ground black pepper to taste |
SUMMER LASAGNA
2 tbsp. | Olive oil |
1 lb. | Galbani Whole Milk Fresh Ricotta Cheese |
2 | Large egg yolks |
¾ cup | Galbani Grated Parmesan Cheese |
1¼ cups | Galbani Premio Shredded Mozzarella Cheese |
1 | Large shallot, finely chopped |
1 tbsp. | Dry white wine (or vermouth) |
2 tbsp. | Flat-leaf parsley, roughly chopped |
1 tbsp. + 1 tsp. | Kosher salt, divided |
1 box | No-boil lasagna noodles |
1 tbsp. | Pine nuts |
Breadcrumbs | |
Freshly ground black pepper to taste | |
Fresh basil leaves for garnish | |
Optional garnish: Zucchini flowers |
METHOD
VEGETARIAN BOLOGNESE
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Heat the olive oil in a large saucepan over medium-high heat.
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Add the grated onion, celery, carrot, zucchini, mushrooms, garlic, rosemary, and red-pepper flakes. Cook, stirring often, until the vegetables release their moisture and begin to soften, about 8 to 10 minutes.
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Season well with kosher salt and freshly ground black pepper to taste.
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Drain the tomatoes, reserving the juices. Use your hands to crush the tomatoes directly into the pot. Add the reserved tomato juices and stir.
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Reduce the heat to a simmer and cook until the sauce is thickened, about 15 minutes. Season again with kosher salt and freshly ground black pepper to taste.
SUMMER LASAGNA
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Coat a 9"×12" baking dish with olive oil. Preheat the oven to 350°F.
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Combine the Ricotta, 2 egg yolks, and ½ cup of Parmesan in a bowl and mix together.
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To the mixture, add the shredded Mozzarella, chopped shallot, white wine (or vermouth), parsley, 1 tsp. kosher salt, and plenty of freshly ground black pepper. Combine thoroughly.
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Arrange 3 sheets of lasagna on the bottom of the baking dish. Spread one-quarter of the Ricotta mixture over them. Spoon about one-third of the vegetable Bolognese mixture on top.
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Repeat step 4 twice more, making sure there are no exposed noodle edges that are not covered with Ricotta.
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Top the last layer of lasagna noodles with the last quarter of the Ricotta.
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Combine the pine nuts, breadcrumbs, and remaining ¼ cup of Parmesan in a small bowl. Sprinkle evenly over the Ricotta.
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Cover with foil and bake for 30 minutes.
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Remove the foil, raise the heat to 450°F, and bake 8 to 10 minutes more, until golden. Let stand for 10 to 15 minutes.
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Garnish with the fresh basil, cut into squares, and serve. Garnish with optional fried zucchini flowers if desired.
Pairings
- Wine & Spirits
- Beer
- Proteins
- Fruits & Vegetables
- Nuts, Grains & Starches
- Flavors, Spices & Condiments