Potato Lasagna with Lemon Ricotta, Pesto and Spicy Tomato Coulis

Potato Lasagna with Lemon Ricotta, Pesto and Spicy Tomato Coulis

James Clark
Continental Catering
San Diego, CA

Yield: 18 servings


Lemon Ricotta (Yield 8 cups):
Basil-mint Pesto (Yield 4 cups):
Spicy Tomato Coulis (Yield 16 cups):


  1. Using a mandolin, slice potatoes to 1/8-inch thick. Blanch in boiling water for 5 minutes, shock in ice bath. Reserve.
  2. Over water-soaked wood chips, lightly smoke tomatoes in 2-inch perforated pan over 4-inch hotel pan.
  3. In a 4-inch-deep hotel pan, build lasagana, layering potatoes, lemon ricotta, goat cheese, Grana Padano cheese, tomatoes, 1 cup spicy tomato coulis, potatoes, ricotta, goat cheese, Grana Padano, mushrooms, aspargus and 1 cup spicy tomato coulis. Repeat layers, using 2/3 pound Grana Padano. Cover with aluminum foil and bake in preheated 350°F oven for 1 1/2 hours. Remove foil and top with reduced cream and remaining Grana Padano. Return to oven and cut to 18 portions.
  4. In serving bowl, plate lasagana over 3 ounces sauce. Top with 1 tablespoon basil-mint pesto, garnish with shave parmesan and serve.
Lemon Ricotta:
  1. Combine all ingredients in a large mixing bowl. Reserve.
Basil-mint Pesto:
  1. Puree basil and mint in blender with garlic, pine nuts, cheese and lemon to a paste consistency. With machine running, slowly add oil. Season with salt and freshly ground black pepper. Reserve.
Spicy Tomato Coulis:
  1. In a large pot over medium-low heat, sweat garlic and shallots in olive oil. Deglaze with vegetable stock. Add tomatoes and chilies and simmer, over medium heat, for 30 minutes. Add basil, salt and freshly ground black pepper. Puree with immersion blender. Reserve.