Lemon Ricotta Lasagna Recipes

LEMON-RICOTTA LASAGNA RECIPE - (4.2/5)

Steps:

• Puree tomatoes & juice in a processor. Saute garlic briefly in olive oil, add tomatoes & salt, & simmer for 20 min. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 Tbsp. grated parmigiano & 6-8 basil leaves. Process till smooth. To assemble: spread a sm amount of tomato sauce on the bottom of a 9" round oven-proof casserole. Add one layer of uncooked lasagna noodles, breaking if necessary to cover the bottom. Spread half of the ricotta filling over the noodles, then one-third of the tomato sauce, then half of the grated mozzarella. Repeat for another layer of noodles, filling, sauce & cheese. Add a final layer of noodles & the remaining tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining parmigiano on the casserole. Place a basil leaf on top of each mozzarella round & let the dish sit for 30 min. Preheat oven to 375. After the noodles have had time to absorb the tomato juices, bake for 40 min, till bubbly & beginning to brown. Let the lasagna rest for 5-10 min. & serve.

20 MINUTE ZUCCHINI LASAGNA RECIPE WITH LEMON RICOTTA

Steps:

• Heat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
• Add squash to the pan then use your fingers to separate the shallot slices into rings, and then add to the baking sheet. Toss squash and shallots with olive oil, Italian seasoning and a 1/4 teaspoon of salt. Arrange the squash into one layer then roast, turning once, until lightly browned, but not mushy, about 15 minutes.
• Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup pasta water.
• Make the lemon ricotta. Add ricotta cheese to a microwave-safe bowl and heat until warm, 1 minute. Stir in the lemon zest and reserved water from the pasta. Taste then season with salt and pepper.
• Cut or tear each lasagna noodle in half so they fit on a plate. Alternate a noodle half with ricotta cheese and the roasted zucchini and shallots until you have 3 to 4 layers of pasta. Serve with fresh basil on top.

LEMON RICOTTA GRANITA

Steps:

• Stir the water and 3/4 cup of sugar in a medium saucepan over high heat just until the sugar dissolves. Whisk in the lemon juice. Pour the lemon mixture into an 8-inch square glass dish. Cover and freeze, stirring occasionally, until the liquid just becomes slushy, about 2 hours. Using a fork, scrape the granita every 30 minutes until it is completely made up of ice crystals. (The granita can be prepared up to 2 days ahead. Cover and keep frozen, and scrape every so often so that the crystals stay loose.)
• Whisk the ricotta, remaining sugar, and pinch of salt in a medium bowl to blend. Spoon the granita into dessert bowls. Top with a dollop of the ricotta. Zest the lemon peel over the desserts and serve.

LEMON RICOTTA CAKE

Steps:

• For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.

BEST LASAGNA WITH RICOTTA BECHAMEL

Steps:

• Prepare meat sauce: Heat a large Dutch oven over medium-high heat. Add ground sirloin and sausage; cook and stir until browned and crumbly, about 8 minutes. Drain and set aside.
• Add olive oil to the Dutch oven. Add onion and salt and cook over medium-high heat, stirring often, until softened and translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 2 minutes. Add crushed tomatoes, red wine, tomato paste, sugar, black pepper, and crushed red pepper; stir until well combined. Stir in cooked meat and bring mixture to a boil. Reduce heat to medium-low, and simmer for 30 minutes. Remove from the heat and stir in basil and parsley.
• While sauce is simmering prepare bechamel: Melt butter in a saucepan over medium heat. Whisk in flour, and cook, whisking constantly, for 3 minutes. Whisk in milk, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, for 15 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and whisk in ricotta until smooth. Let stand 10 minutes.
• At the same time, bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
• Spoon 1/2 cup meat sauce into the bottom of the prepared dish. Place 4 noodles across sauce. Spoon 1/3 of remaining meat sauce over noodles. Add 1/2 of the bechamel sauce, then sprinkle with 1/3 of the mozzarella and 1/2 of the Parmesan cheese. Repeat layers once more. Top with remaining 4 noodles, remaining sauce, and remaining mozzarella cheese.
• Cover and bake in the preheated oven for 45 minutes. Uncover and bake until golden and bubbly, 10 to 15 minutes longer. Remove from the oven and let stand 15 minutes before serving. Sprinkle with additional fresh basil leaves.

LEMON RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Mix cake flour, baking powder, baking soda, and salt into a large bowl.
• Beat sugar and butter with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Add eggs, 1 at a time, and beat until well combined. Beat in ricotta cheese, lemon juice, lemon zest, lemon extract, and vanilla extract until well blended. Add flour mixture and mix until batter is smooth. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix together powdered sugar, lemon juice, and lemon zest. Drizzle glaze over cooled cake.

QUICK RAGù WITH RICOTTA AND LEMON

Steps:

• In a large Dutch oven or pot, heat 1/4 cup oil over medium. Add the onion and garlic, season with salt and cook until just beginning to soften, about 5 minutes. Add the ground beef and cook, breaking it apart with the edge of a spoon, until nicely browned but not completely cooked through, about 6 minutes. Stir in the sambal oelek. Add the wine and stir to release any brown bits from the bottom of the pot.
• Add the tomatoes and their juices, crushing completely between your hands or with a potato masher. Cook over medium-low, stirring occasionally, until the tomatoes begin to break down and the beef is cooked through, about 30 minutes. Season with salt and pepper halfway through cooking.
• Meanwhile, bring a large pot of generously salted water to a boil. Boil the broken lasagna noodles according to package directions until al dente.
• In a small skillet, toast the fennel seeds over medium until fragrant, 2 to 3 minutes. Remove and crush on a cutting board with the flat end of a large knife or the bottom of a skillet.
• Drain the pasta, add to the ragù and toss to coat. Divide among four bowls and dollop each generously with ricotta. Sprinkle with lemon zest, cracked fennel, flaky sea salt and pepper. Drizzle with olive oil as desired. Serve warm.

LEMON-RICOTTA LASAGNA RECIPE

Steps:

• Puree tomatoes and juice in a food processor or food mill. Saute garlic briefly in olive oil, add tomatoes and salt, and simmer for 20 minutes. Meanwhile, make the ricotta filling: Add ricotta to food processor with lemon zest, lemon juice, 4 tablespoons grated Parmigiano-Reggiano , and 6-8 basil leaves. Process until smooth. To assemble: Spread a small amount of tomato sauce on the bottom of a 9x13 casserole dish. Add one layer of uncooked lasagna noodles. Spread half of the ricotta filling over the noodles, then 1/3 of the tomato sauce, then one half of the grated mozzarella. Repeat for another layer of noodles, cheese filling, 1/3 sauce, and cheese. Add a final layer of noodles and the remaining 1/3 tomato sauce. Arrange the fresh mozzarella rounds on the surface in a pleasing way, not overlapping. Sprinkle the remaining Parmigiano-Reggiano on the casserole. Place a basil leaf on top of each mozzarella round and let the dish sit for 30 minutes. Preheat the oven to 375 degrees. After the noodles have had time to absorb the tomato juices, bake for 40 minutes, until bubbly and beginning to brown. Let the lasagna rest for 5-10 minutes and serve.