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Amy Riolo: Hi, I'm Amy Riolo. Today, I’m working in the kitchen at Sur La Table in Arlington, Virginia. And I'm making Ligurian Lasagna with vegetables and pesto. And its time to assemble our lasagna, we have a garden puree which we just made in the food processor.
The first thing we need to do is taste it and see if it has the proper seasoning because it each of these elements is not seasoned properly, is going to 0.25 in lasagna so we really need to taste each step. This puree needs a little bit more salt and a little bit more of a cheese and this going to stir that and now for our vegetables I haven add any seasoning to be use yet so I’m just going to add some kosher salt and some freshly ground pepper and a little bit of extra virgin olive oil and we’ll just stir those together and then same goes for all potatoes little bit of salt and some freshly ground pepper and a little bit of extra virgin olive oil so going to stir those up together.
Now we can start layering and assembling our lasagna. The first thing we need to do is start with a 9/13 inch pan we’re going to put a little bit of olive oil in the bottom just make sure that nothing sticks and then going to start by spreading our first layer of lasagna.
And we just put them straighter cost this way and its okay if they over lap a little bit and then we’re going to spread a little bit of our garden puree right along the bottom that’s our first layer. This is what makes its so healthy and really wonderful to eat then we just going to – our vegetables right on top now are just layering our potatoes right on top this is like all of springs bound in one dish, so there we have a potato layer now we are going to go within other layer of the lasagna sheets and then I’m going to put another layer of our puree so we’re going to add more of our vegetables and then just spread them across the top evenly.
Now we scare their some more potatoes on top so there we have potatoes and we can take our lasagna shows and just go over one more time like this. This going to drizzle some more olive oil on the top this kind of brush it on at my hands to make sure that its golden and then going to top this with the really generous portion that were adding from 3/ 4 cup to a 1/2 of parmesan cheese or rice cheese or 2.31 not only you could also do a half and half and this is just going to make sure that it gets nice in golden during the baking.
And what I’m going to do now is put it in the oven, I have got oven preheated at 350 degrees and its going to cook for about 40 to 50 minutes now that lasagna’s out of oven we can go ahead and cut it.
So what I’m going to do is start by making an decision and that this okay after this preformed doesn’t have to be exactly perfect and square and put it on to the plate rearrange your top pieces right on to the top and then for a garnish I thought since it’s such a nice springtime dish, I picked up some addable flowers when I was at Harris Teeter and you can find these herb section and what these are so many of our flowers thus we in our garden there are addable but we can necessarily eat them because they may have pesticide right on them so this type of addable flower has pesticide so they are still safe to eat so I’m just going to put some of those on a plate just a make it a little bit more elegant and a little bit more pretty and there you have it. Enjoy!
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