Chilled Seafood Lasagna with Herbed Ricotta & Caviar - Recipe

INGREDIENTS

8 (2-inch wide) uncooked lasagna noodles 2 cups ricotta cheese 1‑1/2 cups mascarpone cheese 2 tablespoons lemon juice 1 tablespoon minced fresh basil leaves 1 tablespoon minced dill 1 tablespoon minced fresh tarragon leaves 1/4 teaspoon white pepper 1 pound lox, divided 4 ounces Whitefish caviar, gently rinsed Lox and fresh tarragon sprigs for garnish

PREPARATION:

1. Cook lasagna noodles according to package directions until tender but still firm. Drain and set aside.
2. Process the ricotta cheese, mascarpone cheese, lemon juice, basil, dill, tarragon and pepper in food processor or blender until well combined.
3. Line terrine mold* with plastic wrap, allowing wrap to extend 5 inches over sides of mold.

   *Can be prepared without terrine mold. Layer lasagna on plastic wrap. Cover and wrap with foil.

4. Place 1 noodle in bottom of mold. Spread 1/2 cup cheese mixture over noodle. Cover cheese mixture with 2 ounces lox; spread 2 rounded teaspoons caviar over lox. Repeat layers with remaining ingredients, ending with noodle. Set aside remaining 2 ounces lox for garnish.
5. Cover; refrigerate several hours or until firm. Carefully lift lasagna from mold and remove plastic wrap.
6. Garnish with remaining strips of lox rolled to look like roses and fresh tarragon sprigs, if desired. Slice with warm knife.

This recipe appears in: Italian