Potato Lasagna with Lemon Ricotta, Pesto and Spicy Tomato Coulis


  • 8 each Idaho® russet potatoes
  • 4 pounds tomatoes, heirloom, sliced
  • 5 pounds Lemon Ricotta (recipe to follow)
  • 1 pound goat cheese
  • 2/3 pound plus 1/3 pound, divided Grana Padano cheese, shredded
  • 2 quarts plus 3 ounces, divided Spicy Tomato Coulis (recipe to follow)
  • 2 quarts Forest mushrooms
  • 3 pounds asparagus, sliced
  • 1 quart heavy cream, reduced and seasoned
  • 1 tablespoon per serving Basil-mint Pesto (recipe to follow)
  • 1 tablespoon per serving parmesan, shaved
Lemon Ricotta (Yield 8 cups):
  • 5 pounds Ricotta cheese
  • 2 each eggs, whole
  • 2 ounces fresh basil, finely chopped
  • 1 ounce fresh oregano, finely chopped
  • 2 each lemons, zest of
Basil-mint Pesto (Yield 4 cups):
  • 1 pound fresh basil
  • 1/3 pound fresh mint
  • 2 ounces garlic
  • 2 ounces pine nuts, toasted
  • 3 ounces Grana Padano cheese, shredded
  • 1 each lemon, juice of
  • 4 ounces blended oil
  • Salt, as needed
  • Freshly ground black pepper, as needed
Spicy Tomato Coulis (Yield 16 cups):
  • 2 tablespoons garlic, minced
  • 2 tablespoons shallots, minced
  • 2 ounces olive oil
  • 3 cups vegetable stock
  • 1 each tomatoes, whole, peeled, 10 pound can
  • 3 each Serrano chilies, roasted
  • 3 ounces basil
  • Salt, as needed
  • Freshly ground black pepper, as needed


  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.
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Yield: 18 servings

James Clark
Continental Catering
San Diego, CA

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