A Celebration of the Many Ways to Love Lasagna

8/6/2019 A Celebration of the Many Ways to Love Lasagna

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A celebration of the many ways to love lasagna

fort helov e of l a sag na

A celebration of the many ways to love lasagna

fort helov e of l a sag na


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What exactly is lasagna?

Technically, it is a layered casserole consisting

of noodles, meat, vegetables, sauce, and lots

of cheesy deliciousness.

But we know its also more than that. Its the

centerpiece of shared meals. A catalyst for

conversation and stories. A dish often shared

with family and friends.

We have a passion for lasagna in all its many

incarnations, and are eager to share that

passion with others like you who understand

that lasagna is, above all, a labor of love.

We hope you enjoy these recipes and that

they become the center of many joyous dinners

with family and friends for years to come.


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For the Love oF Lasagna

Contents

Why We Love Lasagna ......................................................... 2

Lasagnas .................................................................... 4

Beyond Lasagna ............................................................. 26

Sauces ..................................................................... 36

Desserts ................................................................... 40

Index ...................................................................... 46


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Why we love lasagna:

Lasagna is a reflection of love.

Its impossible to make without pouring a bit of yourself into it.

And it is impossible to eat without tasting that love.

.

Lasagna can be fully cooked and reheated without compromise.

There are, in fact, those who swear it tastes better the next day.

.

Lasagna travels well, making it the perfect gift.

What better way to welcome a new baby or a new neighbor?

.

Lasagna is adored by carnivores and vegetarians alike.

.

Lasagna is seasonless it tastes just as good

made with summers bounty as it does with falls.

.

Lasagna freezes and reheats like a dream.

You can make it on a quiet day in anticipation of an upcoming special event.

.

However you make it, chances are

it will be undeniably and indisputably delicious.

for the love of lasagna 3


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lasagnas


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Cheese Lasagna

2 16 oz. Sorrento mozzarella, 5H cups basic tomato sauce

(3 cups, shredded) (see pg. 38)

2 15 oz. containers Sorrento ricotta 2 oz. Parmesan, shredded,

about 1 cup

12 leaves fresh basil, thinly sliced

16 sheets no boil lasagna noodles

1 egg

Preheat oven to 400 F.

1.

Mix ricotta, basil, and egg in a medium bowl with salt and

pepper. Reserve.

2.

Divide the mozzarella in half. Reserve half for the top of the lasagna.

3.

Spray a 13x9-inch baking dish with cooking spray. Spread 1H cups

tomato sauce on bottom of pan. Top with 4 sheets of noodles,


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overlapping slightly.

4.

Spread N of the ricotta over the noodles, followed by N cup of the

Parmesan, and H of the mozzarella. Top with 1 cup of the tomato sauce.

5.

Repeat layering of noodles, ricotta, Parmesan, and tomato sauce,

two more times.

6.

Top with one more layer of noodles and then 1 more cup of tomato

sauce. Top with remaining mozzarella.

7.

Cover with parchment and then aluminum foil. Bake for 40 minutes

until slightly bubbling. Remove foil and parchment and continue to

bake until top is browned, about 10 minutes more. Cool 15 minutes

before serving to allow lasagna to set up.

for the love of lasagna


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Seafood Lasagna with Pesto

and Roasted Peppers

16 oz. Sorrento mozzarella

15 oz. container Sorrento ricotta

H cup pesto (see pg. 39)

2 cups roasted peppers, chopped

fine in food processor

H lb. jumbo lump crab

1 lb. shrimp, 41-50 size,

peeled and deveined

lb. sea scallops, H-inch dice

4 cups bchamel sauce (see pg. 39)



1.

Mix half of the ricotta with pesto in small bowl and mix the other

half with the roasted peppers. Season with salt and pepper.

2.


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Mix the seafood in a medium bowl and season with salt and pepper.

3.

To assemble, spray a 13x9-inch baking dish with cooking spray and

spread 1H cups bchamel on bottom.

4.

Top with 4 lasagna sheets, half of the seafood mixture, the pesto

ricotta, G of the mozzarella, and 1 cup bchamel.

5.

Top with 4 more sheets of the noodles, remaining seafood mixture,

roasted pepper ricotta, G of the mozzarella, and 1 cup bchamel.

6.

Finish topping with 4 more sheets of noodles, 1 cup bchamel, and

remaining mozzarella.

7.





for the love of lasagna


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Spinach, Artichoke, and Ricotta Lasagna

8 oz. Sorrento mozzarella, 4H cups bchamel sauce (see pg.39)

shredded



3 cups artichoke hearts in brine,

1 egg quartered

2 cups onions, G-inch dice 3 oz. Parmesan, shredded,

about 1H cups

10 oz. package frozen chopped

spinach, thawed, and squeezed dry


1. Mix ricotta and egg in a small bowl. Season with salt and pepper.

2.

Saut the onions in the oil in a large saut pan on medium heat until

translucent, about 5 minutes. Add the spinach and season with salt

and pepper.


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3.


bchamel on bottom of pan and top with 4 sheets lasagna noodles.

4.

Layer with H of the ricotta, H of the spinach mixture, H of the

artichokes, 1 cup bchamel, H of the mozzarella, and H cup of

the Parmesan.

5.

Continue layering with 4 more noodles, the rest of the ricotta, spinach

mixture, artichokes, mozzarella, 1 cup of bchamel, and H cup more

of Parmesan.

6.

Finish with the last layer of noodles, 1 cup of bchamel, and cup

of Parmesan.

7.





Optional: Serve each slice atop a generous spoonful of our basic tomato sauce (see pg. 38).



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Pumpkin and Spinach Lasagna

with Bchamel Sauce

8 oz. Sorrento mozzarella, 4H cups bchamel sauce (see pg. 39)

shredded



10 oz. package frozen chopped

3 cups prepared pumpkin spinach, thawed and squeezed dry

1 egg

2 oz. Parmesan cheese, about 1 cup


1.

In a medium bowl, combine the ricotta, pumpkin, and egg. Season

with salt and pepper.

2.


bchamel sauce on bottom of pan. Top with 4 sheets of noodles,

overlapping slightly.


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3.

Spread H of the ricotta mixture over the noodles followed by H the

spinach, 1 cup bchamel, and H cup Parmesan.

4.

Continue with layer of noodles, the remaining ricotta mixture, 1 cup

bchamel, and H cup Parmesan.

5.

Top with last layer of 4 noodles, and remaining spinach, bchamel,

and mozzarella.

6.







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Meatball Lasagna (Neapolitan Style)

16 oz. Sorrento mozzarella 12 lasagna noodles

O cup Parmesan, grated H lb. raw Italian sausage,

casing removed, broken

1 egg

into small pieces

I lb. ground beef

5 eggs, hard boiled, peeled,

4 cups basic tomato sauce (see pg. 38)

and sliced


1.

Cook lasagna according to package directions. Reserve.


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2.

Make meatballs by mixing the Parmesan, uncooked egg, and ground

beef along with salt and pepper. Form into I-inch balls. Cook on

sheet in oven until browned. Reserve.

3.

To assemble, spray a 13x9-inch baking dish with cooking spray. Spread

1 cup of sauce on bottom and top with 4 of the lasagna sheets to cover

bottom of dish.

4.

Layer with H the meatballs, the sausage, and H the sliced eggs. Top

with 1H cups sauce.

5.

Top with 1 more layer of lasagna noodles, the rest of the sausage, egg,

and meatballs. Top with 1 cup of sauce.

6.

Top with last layer of 4 noodles, 1 cup of sauce, and the mozzarella.

7.







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Polenta and Roasted Vegetable Lasagna

8 oz. Sorrento mozzarella,

shredded


2 cups water

1 qt. milk

2 tsp. salt

2 cups yellow cornmeal

2 sweet peppers, red, yellow,

or orange, H-inch dice

1 green pepper, H-inch dice

2 medium zucchini, H-inch dice

1 medium red onion, H-inch dice

1 eggplant, peeled, H-inch dice

2 Tbsp. olive oil

3 cups basic tomato sauce (see pg. 38),

or favorite jarred sauce



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1.

Heat water, milk, and 2 tsp. salt in a large saucepan on medium high

heat to a boil.

2.

Whisk in cornmeal slowly until combined to make polenta. Reduce

heat to medium low and cook, stirring with a spoon for 20 minutes.

Polenta will thicken.

3. Pour polenta onto an 11x17-inch rimmed cookie sheet sprayed with

cooking spray. Spread mixture until it forms an even layer. Allow to

cool at least 30 minutes.

4.

While polenta cools, toss the vegetables and oil together in a large bowl

with salt and pepper. Bake in a single layer on a large baking sheet for

30-40 minutes until the vegetables are caramelized. Remove from oven

to cool slightly.

5.

Season the ricotta with salt and pepper to taste in a small bowl.

6.

To assemble, cut the cooled polenta in half to form two 11x8-inch sheets.

7.

Spray an 11x8-inch baking dish with cooking spray. Spread bottom

of dish with 1 cup tomato sauce and top with 1 sheet of polenta.

8.

Top with half of the vegetables and 1 cup of the tomato sauce. Dollop


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H of the ricotta in tablespoons all around the top of the sauce.

9.

Top with other sheet of polenta, remaining vegetables, 1 cup of

tomato sauce, and remaining ricotta in dollops. Top with the

shredded mozzarella.

10. Cover with parchment and then aluminum foil. Bake for 30 minutes.

Remove foil and parchment and continue to bake until top is browned,

about 10 minutes more.



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Eggplant Ricotta Lasagna

withArrabiata Sauce


8 oz. Sorrento mozzarella, I cup dry white wine

shredded

1H tsp. crushed red pepper


5 cups basic tomato sauce

3 lb. frozen eggplant cutlets (see pg. 38)

4 oz. pancetta, diced small H cup fresh parsley, chopped

1. Bake eggplant per package instructions, reserve.

2.

While eggplant bakes, make sauce. Heat pancetta in a medium

saucepot on medium heat until rendered and crispy. Add white wine

and cook for 2 minutes.

3.

Add red pepper, tomato sauce, and parsley. Simmer for 5 minutes.

Reserve.

4. Season ricotta with salt and pepper in a small bowl. Reserve.


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5.

To assemble, spray a 13x9-inch baking dish with cooking spray. Spread

1 cup of the sauce on the bottom of the dish. Layer N of the eggplant,

followed by H of the ricotta, and 1H cups sauce.

6.

Layer the next N of the eggplant, remaining ricotta mixture, and 1H

cups sauce.

7. Top with the remaining eggplant, sauce, and mozzarella.

8.

Cover with parchment and then aluminum foil. Bake for 40 minutes.

Remove foil and parchment and continue to bake until top is browned,

about 10 minutes more. Cool 15 minutes before serving to allow

lasagna to set up.



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Portobello and Pancetta with Parmesan Lasagna


shredded

6 oz. pancetta, diced

3 Tbsp. extra virgin olive oil

4 large portobello caps, ribs

removed, H-inch dice

1H lb. baby bella (cremini)

mushrooms, G-inch slices

3 medium shallots, minced

2 cloves garlic, minced

1 cup dry white wine

1 bunch chives, chopped

4H cups bchamel sauce

(see pg. 39)


2 eggs

3 oz. Parmesan, shredded,

1H cups


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1.

Cook pancetta in a large saut pan on medium heat in 2 Tbsp. oil until

rendered and crispy. Remove the pancetta and reserve this and the oil.

2.

Saut the portobello and cremini mushrooms in batches until

caramelized in the saut pan on medium high heat with the reserved

oil from the pancetta. Remove batches to a plate until all are cooked.

3.

Saut the shallots and garlic in the saut pan on medium heat with the

remaining olive oil for 4 minutes. Add the cooked mushrooms and

white wine and cook on medium high until liquid has evaporated.

Toss with chives and pancetta. Season with salt and pepper.

4.

To assemble, spray a 13x9-inch baking dish with cooking spray. Spread 1H

cups bchamel sauce on bottom of pan and top with 4 lasagna noodles.

5.

Top with mushroom mixture. Mix remaining bchamel with 2 eggs.

Spread N of this mixture onto the mushrooms and top with H cup

Parmesan and G of the mozzarella.

6.

Top with 4 more noodles, remaining mushroom mixture, N more of

bchamel mixture, H cup Parmesan, and G of the mozzarella.

7.


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Finish with a layer of 4 noodles, and remaining bchamel mixture,

Parmesan, and mozzarella.

8.


until bubbling slightly. Remove foil and parchment and continue to





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Chicken, Roasted Fennel,

and Cauliflower Lasagna


16 oz. Sorrento mozzarella, 2H cups basic tomato sauce,

shredded divided (see pg. 38)

2 medium fennel bulbs, sliced 2H cups bchamel sauce, divided

in G-inch strips (see pg. 39)

1 head cauliflower, cut into florets 12 sheets lasagna noodles, cooked

to package directions


1 cup fresh bread crumbs, toasted

2 cups cooked chicken, torn into

bite-size pieces

1.

Toss fennel and cauliflower with oil in a large mixing bowl, season

with salt and pepper. Roast in a single layer on a baking sheet until

caramelized, about 30 minutes.


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2.

Toss H of the chicken in 1 cup tomato sauce and the other in 1 cup of

the bchamel.

3.


bchamel sauce on the bottom of the dish. Top with 4 sheets of the

lasagna noodles and then the tomato-chicken mixture. Top with H of

the vegetables, H of the bread crumbs, and G of the mozzarella.

4.

Continue to layer with 4 more lasagna noodles, the bchamel-

chicken mixture, the rest of the vegetables and bread crumbs,

and G of the mozzarella.

5.

Finish layering with the last 4 noodles, 1H cups tomato sauce, and

remaining mozzarella.

6.







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Lasagna Rolletes with Asparagus and Prosciutto


4 sheets lasagna noodles

1 lb. asparagus spears, trimmed,

H reserved as spears, H cut into

H-inch pieces on bias

2 Tbsp. pine nuts, toasted

4 slices prosciutto, thinly sliced

4 cups bchamel sauce (see pg. 39)


G cup fresh parsley, chopped


1.

Cook lasagna noodles according to package directions. Reserve.

2.

Blanch asparagus in salted water for 1 minute. Chill in ice water.

Remove and dry. Reserve spears and separate.

3.

Mix H-inch asparagus pieces, ricotta, pine nuts, and salt and pepper


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in a small mixing bowl.

4.

Lay lasagna sheets out flat and line each with a slice of prosciutto.

Evenly spread ricotta mixture over prosciutto.

5.

Roll up lasagna with mixture inside, ending with reserved asparagus

spears. Turn rolletes on end so that spears lay flat and spiral can be

seen from the sides.

6.

Place rolletes in individual baking dishes, each topped with 1 cup

bchamel sauce.

7.

Cover with foil and bake for 20 minutes to warm through. Drizzle each

with olive oil. Top with parsley.



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beyond lasagna


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Gnocchi with Italian Sausage,

Mozzarella, and Rappini


16 oz. Sorrento mozzarella, H lb. hot Italian sausage, casing

shredded removed, crumbled

1 lb. gnocchi, store-bought 3 cloves garlic, sliced thin

1 lb. rappini (broccoli rabe), 1 sprig rosemary, chopped fine

trimmed, cut into 1-inch lengths

6 leaves basil, thinly sliced


1.

Boil the gnocchi according to package directions. Gnocchi will float.

Remove gnocchi to drain with slotted spoon.

2. Blanch rappini in water for 3 minutes and drain.

3.

While cooking gnocchi, cook the sausage in the olive oil in a large

saut pan on medium heat until cooked through and caramelized,

about 8 minutes. Add the garlic and rosemary and cook for 30 seconds


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and then add rappini and cook for 2 minutes more.

4.

Add the gnocchi and basil and toss to coat. Top with mozzarella and

bake for 10 minutes to allow the cheese to melt.



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Campanelle with Roasted Garlic,

Chicken, and Arugula

16 oz. Sorrento mozzarella, H lb. campanelle pasta, or

N-inch dice other ruffled shape

1 qt. reduced sodium chicken stock 3 Tbsp. extra virgin olive oil

2 cups arugula

4 cloves garlic, sliced thin

H cup roasted or sundried 2 cups cooked chicken, torn into

tomatoes, sliced thin bite-sized pieces

12 basil leaves, cut in thin strips 1H Tbsp. capers, drained

N cup kalamataolives, cut in half

1.

In a large saut pan, boil the chicken stock on high heat until reduced

to 2 cups. Remove from pan and reserve.

2.

Put mozzarella, arugula, tomatoes, and basil in a large mixing bowl.

Reserve.


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3.

Cook the pasta until al dente. Drain and reserve without rinsing.

4.

Wipe out the saut pan and cook the oil and garlic on medium heat,

stirring constantly until the garlic is toasted, about 5 minutes.

5.

Add the chicken, capers, olives, pasta, and reduced stock to the saut

pan. Heat until warmed through, about 3 minutes.

6.

Add the entire mixture to the mixing bowl with the other ingredients and

toss to coat. Mozzarella will just begin to melt softly. Serve immediately.



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Linguine with Herbed Ricotta and Eggplant

1H cups Sorrento ricotta 1 large eggplant, peeled,

H-inch dice

1 Tbsp. fresh rosemary, chopped

4 Tbsp. extra virgin olive oil,

10 leaves fresh basil

divided

5 sage leaves, chopped

I box linguine

H cup parsley, chopped

1.

Chop the herbs in a food processor until chopped fine. Add the

ricotta and mix well. Season with salt and pepper.Reserve.

2.

Cook the eggplant in 2 Tbsp. olive oil in a large saut pan on medium-

high heat until eggplant is soft and starts to caramelize, about 8 minutes.


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3.

While eggplant is cooking, cook the linguine in salted water until al

dente. Drain, reserving 3 Tbsp. cooking liquid.

4.

Toss cooked pasta with eggplant, ricotta mixture, and reserved cooking

liquid. Season with salt and pepper. Serve with drizzle of the rest of

the olive oil.



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Penne Vodka with Broccoli


H-inch dice

2 cups broccoli florets


3 shallots, minced

I cup vodka

2 cups basic tomato sauce

(see pg. 38)

1 cup half and half

12 leaves basil, thinly sliced

3 Tbsp. pine nuts, toasted

1 cup fresh bread crumbs


1.

Blanch broccoli in boiling salted water for 2 minutes. Remove and

chill in ice water. Drain and dry.

2.

Saut the shallots in olive oil in a large saut pan on medium until


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translucent, about 4 minutes.

3.

Add vodka and cook until dry and then add the tomato sauce and half

and half.

4.

Toss pasta, broccoli, sauce, basil, mozzarella, and pine nuts together

in a large mixing bowl. Put mixture into baking dish sprayed with

cooking spray and top with bread crumbs.

5.

Bake until top is golden brown and crunchy, about 15 minutes.



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sauces


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Sauces

Basic Tomato Sauce

2 cups sweet onion, chopped fine 3 Tbsp. extra virgin olive oil

4 cloves garlic, minced 2 cans (28 oz.) crushed tomatoes

1 medium carrot, chopped fine 10 leaves basil, thinly sliced

1.

Sweat the onion, garlic, and carrot in the olive oil in a large saucepot

on low heat until sweet and very tender, about 30 minutes.

2.

Add the tomatoes, raise heat to medium, bring to a simmer and cook

for 15 minutes more. Season with salt and pepper.

3.

Add basil and remove from heat.

Bolognese Sauce

2 Tbsp. olive oil 1H lb. ground meatloaf mix

1 cup carrots, small dice (beef, pork, veal)

H cup celery, small dice 1 cup dry red wine

1 cup onion, small dice 2 cans (28 oz.) crushed tomatoes

3 cloves garlic, minced 1 cup half and half


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1.

Heat oil in heavy-bottomed Dutch oven over medium heat and add

carrot, celery, onion, and garlic and cook, stirring occasionally, until

softened but not browned, about 4 minutes.

2.

Add ground meats and cook, breaking meat apart with wooden spoon.

Continue to cook until water evaporates and meat starts to caramelize,

about 25-30 minutes.

3.

Add wine and bring to simmer; cook, stirring occasionally, until

liquid has evaporated.

4.

Stir in tomatoes until combined and season with salt and pepper.

Bring to simmer and reduce heat to medium-low and cook until

sauce is slightly thickened, about 15 minutes.

5.

Stir in half and half and simmer for 5 minutes more.

Bchamel Sauce

5 Tbsp. unsalted butter G cup all purpose flour

4 shallots or 1 medium yellow 3H cups whole milk

onion, minced I tsp. nutmeg, grated

3 cloves garlic, minced


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1.

Melt butter until foaming in medium saucepan on medium.

2.

Add shallots or onion and garlic and cook until soft and translucent,

about 4 minutes.

3.

Stir in flour and cook for about 2 minutes making sure not to brown.

4.

Whisk in milk slowly and bring mixture to boil. Stir in nutmeg.

Season to taste with salt and pepper.

5.

Reduce heat to low and simmer 10 minutes, whisking occasionally.

Pesto

2 cups packed fresh basil O cup extra virgin olive oil

2 cloves garlic Kosher salt and freshly ground

G cup toasted pine nuts or walnuts black pepper, to taste

H cup freshly grated Parmesan

1.

Combine the basil, garlic, and pine nuts or walnuts in a food

processor with Parmesan and pulse until coarsely chopped.

2.

With machine running, add oil in a steady stream and process until

fully incorporated and smooth. Season with salt and pepper.


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desserts


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Chocolate Pistachio Cannoli Lasagna


1 cup Sorrento ricotta H cup mini chocolate chips

1 package puff pastry, thawed N cup pistachios, chopped fine

H cup cocoa powder, sifted G cup heavy cream

G cup powdered sugar H cup bittersweet chocolate chips

1.

Cut each sheet of puff pastry in half. Reserve one half for later use.

Roll out the 3 sheets into 12x8-inch rectangles. Place on parchment-

lined baking sheet. Cover with another sheet of parchment and top

with another baking sheet. This will prevent the puff pastry from

rising, thus creating a densely layered, sturdy, crisp pastry.

2.

Bake for 17-20 minutes until pastry is browned and firm, flipping

pastry after 12 minutes. Remove from baking sheets to cool for at least

15 minutes.

3.

Mix ricotta, cocoa, and sugar in small mixing bowl and combine

until smooth.

4.

To assemble, trim edges of pastry to identical rectangles with a serrated

knife. Place one sheet on baking sheet and top with H the ricotta mixture.


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Scatter G cup mini chips and N of the pistachios on the ricotta.

5.

Top with one more sheet of pastry, the other half of the ricotta, the rest

of the mini chips, and N of the pistachios. Top with last sheet of pastry.

6.

In a small saucepan, heat cream on medium heat until it starts to boil.

Add bittersweet chips and stir to melt.

7.

Pour chocolate mixture over top of pastry and smooth with a spatula.

While chocolate is warm, sprinkle the last N of the pistachios on top.

Chill in refrigerator for at least 15 minutes before serving.



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Strawberry Grand Marnier Lasagna

1 cup Sorrento ricotta 4 Tbsp. Grand Marnier liqueur

or other orange liqueur

H cup powdered sugar

1 Tbsp. balsamic vinegar

2 tsp. vanilla extract

zest of 2 oranges

zest of 1 lemon

4 Tbsp. sugar

1 cup heavy cream

2 16 oz. pound cakes, thawed

4 cups frozen strawberries,

thawed, quartered O cup walnuts, toasted,

chopped fine

1.

Mix ricotta, powdered sugar, vanilla, and lemon zest in a medium

bowl. Whip cream by hand until medium peaks are formed. Fold


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cream into ricotta mixture.

2.

Mix strawberries, liqueur, balsamic vinegar, orange zest, and sugar in

medium bowl. Let stand for 15 minutes.

3.

Pulse half of the strawberry mixture in a food processor until chopped

but not pureed. Add this to other strawberries and combine. Adjust

for sweetness with extra sugar if needed.

4.

To assemble, slice pound cakes in half down the middle. Reserve one

half for later use. Stand remaining cake halves on end and slice each

into 4 wide slices.

5.

Place 4 wide slices in an 8x11-inch baking dish. Top with half of the

ricotta mixture. Top this with N of the strawberry mixture and N of

the walnuts.

6.

Place another layer of 4 slices of pound cake on top and press firmly

to compact.

7.

Repeat layers of ricotta, strawberry, and walnuts, pressing to compact.

Top with last layer of 4 slices of cake. Top with the rest of the strawberry

mixture and the walnuts.



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Index

Lasagnas

Cheese Lasagna......................................................................... 7

Chicken, Roasted Fennel, and Cauliflower Lasagna............................ 23

Eggplant Ricotta Lasagna with Arrabiata Sauce................................... 19

Lasagna Rolletes with Asparagus and Prosciutto................................. 25

Meatball Lasagna (Neapolitan Style)............................................... 15

Polenta and Roasted Vegetable Lasagna............................................ 16

Portobello and Pancetta with Parmesan Lasagna ................................ 20

Pumpkin and Spinach Lasagna with Bchamel Sauce ........................... 12

Seafood Lasagna with Pesto and Roasted Peppers ................................. 9

Spinach, Artichoke, and Ricotta Lasagna ......................................... 11

Pastas

Campanelle with Roasted Garlic, Chicken, and Arugula ...................... 31

Gnocchi with Italian Sausage, Mozzarella, and Rappini ....................... 29

Linguini with Herbed Ricotta and Eggplant..................................... 33

Penne Vodka with Broccoli ......................................................... 35


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Sauces

Basic Tomato Sauce.................................................................. 38

Bchamel Sauce ...................................................................... 39

Bolognese Sauce...................................................................... 38

Pesto ................................................................................... 39

Desserts

Chocolate Pistachio Cannoli Lasagna............................................. 43

Strawberry Grand Marnier Lasagna.............................................. 45

Sorrento, best known for its premium Italian

and snack cheeses, is committed to providing you

with high-quality products you can feel proud

using and sharing with family and friends.

We are also a proud co-sponsor of greatcheeese.com,

alongside the Prsident, Precious, Galbani, and

rondel by Prsident cheese brands.

Our cheeses are all natural and not processed so


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theyre always wholesome and delicious, and the

perfect addition to any dish, and any occasion.

Be sure to visit greatcheese.com regularly to discover

all the wonderful things you can create with great cheese.


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www.sorrentocheese.com

2011 Lactalis Retail Dairy, Inc. Prsident B.S.A., rondele Lactalis Deli, Inc.,

Galbani S.p.A. EgidioGalbani, Grand Marnier Societe Des Produits Marnier-Lapostolle.


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Documents

A Celebration of the Many Ways to Love Lasagna