Spring Pea Lasagna With Sundried Tomato Puree And Chive Oil

• 8 ounces lasagna noodles, cooked
• 12 ounces fresh ricotta
• 1 cup tomato sauce
• 2 cups peas
• 1/2 bunch chives
• 1 tablespoon fresh mint
• 1/3 jalapeno, seeded and diced
• 1/4 cup olive oil
• 1/4 cup golden raisins
• 1/2 cup sundried tomatoes
• 1/2 can chickpeas with their liquid
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon smoked paprika
• salt and pepper
• 3/4 cup shredded mozarrella

1. Combine peas and ricotta in a blender and puree together.
2. Soak golden raisins and sundried tomatoes in hot water to soften. Remove and set aside.
3. In a blender, combine chives, mint, 1 tbsp lemon juice, jalapeno, and olive oil and puree. Remove and set aside.
4. Drain golden raisins and sundried tomatoes and add to a blender with chickpeas and their liquid, tomato sauce, 1 tbsp lemon juice, and 1 tbsp smoked paprika. Puree until smooth and season well with salt and pepper.
5. In a lasagna pan, layer pasta with alternating layers of tomato puree and ricotta-pea puree. Make the last layer a thin layer of ricotta topped with the shredded mozarrella and the chive oil.
6. Bake at 350 about 20 minutes, or until heated through.

lasagna noodles, ricotta, tomato sauce, peas, chives, fresh mint, jalapeno, olive oil, golden raisins, tomatoes, chickpeas with their liquid, lemon juice, lemon zest, paprika, salt, mozarrella

Taken from food52.com/recipes/11744-spring-pea-lasagna-with-sundried-tomato-puree-and-chive-oil (may not work)