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Smoked Tomato Lasagna

2 poundsplum tomatoes, cored and cut in half lengthwise
One 14-ounce cantomato purée or sauce
1 cup béchamel sauce
salt and freshly ground black pepper
2 tablespoonsbutter
2 tablespoonsolive oil
2 poundscremini mushrooms, stems removed, sliced 1/4" thick
2 poundsricotta cheese
1/2 cupchopped fresh basil
2eggs, lightly beaten
2 poundsItalian sausage, cut into 1/4" thick slices
10 to 12 ouncesno-boil lasagna noodles
8 ouncesmozzarella cheese, shredded
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Smoked Tomato Lasagna - Equipment List

Chefs Knife
Mixing Bowls
Saute Pans

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Smoked Tomato Lasagna - Instructions

Preheat the oven to 375 F. Lightly butter an 11" by 15" lasagna pan.

Using a stove-top smoker and following the manufacturer's instructions, smoke the
tomatoes, cut side up and lightly salted, for 20 minutes. Let cool, and peel the skins
from the tomatoes. Place the skinned tomatoes in a large bowl and, using an immersion
blender, purée the tomatoes. Stir in the canned tomato purée and béchamel and season
with salt and pepper to taste.

Warm the butter and oil in a large skillet over high heat. Add the mushrooms, salt
generously, and cook, stirring occasionally, until the moisture has evaporated and the
mushrooms have lightly browned, about 20 minutes. Set aside.

In a medium bowl, combine the ricotta, basil and eggs. Season to taste with salt and

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Smoked Tomato Lasagna - Instructions Continued


Spread 1 1/2 cups of the smoked tomato sauce mixture in the bottom of the pan. Layer
1/3 of the noodles, 1 1/2 cups sauce, 1/2 the mushrooms, 1/2 the sausage, 1/2 the
ricotta mixture. Repeat the layering, ending with the remaining sauce. Sprinkle the
top with the shredded mozzarella.

Cover tightly with foil and bake for 45 minutes. Remove the foil and continue baking
until the cheese is golden brown and bubbling, about 30 minutes more. It may be
necessary to increase the oven temperature to 450 F to brown the cheese.

Let stand for 10 to 15 minutes before serving.

Serves 12 to 16

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Smoked Tomato Lasagna - Instructions Continued

CHEFS™ Kitchen

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