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Lasagna Wonton Stacks with Tomato Basil Sauce

Posted By GKC On May 20, 2012 @ 2:00 am In Weekly Recipes | No Comments


This recipe is from the TAG cookbook created by Rebecca Naumberg and Sori Klein. The cookbook is a fundraiser for Torah Acadamy For Girls and all proceeds go directly to TAG. To purchase one visit www.getyourdash.com [2] or call TAG 718 471 8444. Mention that you saw the recipe on GKC and receive FREE shipping when ordering. Enter GKC in your order.

Lasagna is a popular dish with children and adults alike. Try this version for a clean individual presentation and shorter prep time.

1 clove garlic, minced
1 tablespoon unsalted butter
1 (14.5-ounce) can crushed tomatoes
4 tablespoons fresh basil, finely chopped, divided
1 tablespoon fresh orange juice, or to taste
Salt and pepper, to taste
3/4 cup whole-milk ricotta cheese
¼ cup parmesan cheese, freshly grated
1 egg
2 teaspoons fresh oregano, finely chopped
12 eggroll skins, (from a package of refrigerated wonton skins, or eggroll wrappers, such as NaSoya brand)
6 ounces shredded mozzarella cheese

garnish
Fresh basil leaves

Tomato sauce: Preheat oven to 400°. In a large, heavy saucepan over medium heat, cook garlic in butter, stirring for 1 minute. Add tomatoes with liquid and 2 tablespoons basil. Simmer uncovered over medium heat, for 20 minutes, stirring occasionally. Stir in orange juice, salt and pepper.

Prep: In a medium bowl, mix ricotta cheese, parmesan cheese, egg, remaining basil, oregano, salt and pepper. In a 6-quart pot, boil salted water. Separate eggroll skins and add to boiling water. Using a slotted spoon, immediately transfer to a shallow dish filled with cold water.

Layer lasagna: Spread ½ cup tomato sauce evenly on bottom of a buttered 13x9x2-inch glass baking dish. Arrange 4 eggroll skins, drained briefly on a kitchen towel, in one layer on top of sauce. Divide half of ricotta mixture evenly among the squares in the pan and top with 4 more skins, drained briefly. Spoon remaining ricotta mixture evenly on these skins and top
with remaining 4 skins, drained. Spoon several tablespoons sauce over each stack and top with shredded mozzarella. Bake, uncovered, in middle of oven until bubbling and heated through, about 10 minutes.

Garnish with a fresh basil leaf on each stack and serve.


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