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Pea Puree Lasagnette Recipe

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Pea Puree Lasagnette image
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This recipe for Pea Puree Lasagnette, by , is from Dinner for Two , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rose Delckum

Category:
Category:

Ingredients:  
Ingredients:  
3 cups frozen peas
1 medium shallot, minced
3 teaspoons fresh thyme or 1 teaspoon dried thyme
1 cup ricotta cheese
teaspoon freshly grated nutmeg
6 wide lasagna noodles
2 tablespoons unsalted butter

Directions:
Directions:
Preheat the oven to 350F.
Cook 1 cup of the peas, the shallot, and half the thyme in a saucepan with cup of water until warmed through. Set aside to cool, then puree in a food processor or blender. Add this puree to the ricotta cheese and mix well. Add salt, pepper, and nutmeg to taste. Set aside. Cook the lasagna noodles according to directions. Drain and rinse.
Sprat a baking dish with nonstick cooking spray or lightly coat with olive oil. Lay two lasagna noodles on the bottom. These will each be the bottom of one serving, so they should not be too close together. Spread each with one quarter of the pea/ricotta mixture. Cover with another lasagna noodle and spread each with another quarter of the mixture. Top each stack with a third lasagna noodle. Cut the butter into small pieces and dot the top of each noodle with the butter. Sprinkle on salt and pepper to taste. Bake for 25-30 minutes, until the top is lightly browned and the filling is bubbly.

Whille the lasagnettes are baking, cook the remaining peas and thyme until they are heated through. After removing the lasgnettes from the oven, allow to sit for 5 minutes to give the filling a change to firm up. Top with the remaining peas.

Number Of Servings:
Number Of Servings:
Serves 2 as a main dish, 4 as a light lunch
Personal Notes:
Personal Notes:
Rose Delckum

 

 

 

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