Ingredients:
For the Filling:
32 oz. of ricotta
1 tablespoon of sugar
1 tablespoon of capers plus 1 tablespoon of caper juice
Zest of 1 lemon
1 egg
¼ cup grated Romano cheese
Dash of red pepper flakes
Dash of salt
Dash of black pepper
1 lb. of lasagna noodles
Prepare the lasagna noodles as directed. Drain, cool and set aside.
Combine all of the above in a food processor and process until smooth.
For the Sauce:
4 cloves of garlic
1 tablespoon of capers plus 1 tablespoon of caper juice
Sprigs of fresh oregano or 1 tsp. of dried oregano
½ bunch of Italian parsley
1 pint of cherry tomatoes
1 sweet roasted red pepper plus tablespoon of pepper juice
Zest of ½ lemon
½ tsp. of salt
Dash of red pepper flakes
Olive oil – for drizzling
Grated Romano cheese
½ cup of chicken broth – for the pan
In a food processor combine the garlic cloves, capers plus caper juice, leaves of fresh oregano or dried oregano, Italian parsley, roasted red pepper plus pepper juice, cherry tomatoes and a drizzle of olive oil.
Heat a frying pan and add the sauce and simmer on low for about 15 – 20 minutes while rolling the lasagna.
To Roll the Lasagna:
Preheat Oven 325 degrees:
In a baking pan lay the lasagna noodle flat. Spoon the filling the length of the noodle and then roll.
Top the noodles with the sauce and fresh grated Romano cheese and a drizzle of olive oil.
Fill the bottom of the pan with the ½ cup of chicken broth.
Bake 20-25 minutes.
This is a light and tasty meal served with a side salad.
With Love,
Catherine
xo
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Ξανθή says
This recipe is delicious!!
Greeting from Athens!!
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Buona domenica.
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Mil besos de tu amiga:)
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xoxo Roz
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