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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  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
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
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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