Lasagna

Author: 
Charlie Trotter and Roxanne Klein
  • 2 Cups  dry-packed sun-dried tomatoes, soaked for 1 to 4 hours in filtered water and drained
  • Roma tomatoes, halved and seeded
  • cloves garlic
  • 1/2 Teaspoon  Celtic salt (see tips, below)
  • 1 Tablespoon  chopped shallot
  • 3 Tablespoons  extra virgin olive oil
  • 2 Tablespoons  maple syrup
  • 1/2 Teaspoon  freshly squeezed lemon juice
  • fresh basil leaves
  • 2 Tablespoons  fresh oregano leaves
  • 1 1/2 Teaspoon  fresh thyme leaves
  • 1 Cup  sweet corn kernels
  • 1/4 Cup  minced onion
  • 4 Cups  cremini mushrooms, sliced 1/8 inch thick
  • 2 Tablespoons  nama shoyu (see tips, below)
  • 2 1/2  cloves garlic, smashed
  • 4 Tablespoons  extra virgin olive oil
  • zucchini, each 8 to 10 inches long and 1 1/2 inches in diameter
  • bunch spinach, stems removed
  • 1/2 Cup  fresh basil leaves, cut into chiffonade
  • 1 1/4 Cup  Herb Cheese
  • 1/2 Cup  sweet corn kernels
  • 1/4 Cup  extra virgin olive oil
  • 1/4 Cup  filtered water
  • 3 Cups  tiny lettuces
  • 6 Tablespoons  shaved Rawmesan
  • 2 Teaspoons  freshly squeezed lemon juice
  • 4 Teaspoons  extra virgin olive oil
  • 8 Teaspoons  Basil Oil
Everything about this dish is light, clean, vibrant, and harmonious, with the wonderful taste of corn perhaps taking center stage. The corn's refined sweetness is marvelously juxtaposed with the elegant sour flavor in the cheese. Mushrooms provide an earthiness, and spinach leaves cut through all the elements to insure a clean, bright taste. A playful salad featuring buttery lettuces, tomato pieces, and Rawmesan adds even greater depth on the palate. Here, both the flavor and textural variety are extraordinary.

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Recipe Details

Serves: 
4
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