Potato Lasagna with Lemon Ricotta, Pesto and Spicy Tomato Coulis | Idaho Potato Commission
Using a mandolin, slice potatoes to 1/8-inch thick. Blanch in boiling water for 5 minutes, shock in ice bath. Reserve. Over water-soaked wood chips, lightly smoke tomatoes in 2-inch perforated pan...
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Ingredients
- 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
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