Ingredients
- 2 cups Ricotta cheese
- 1.5 cups Mascarpone cheese
2 tbsp Lemon juice
1 tbsp Fresh Basil- 1 tbsp Dill, fresh
- 1 tbsp Tarragon, fresh
- ¼ tsp White pepper
- 8 Lasagna noodles 2" wide
- 1 lb Lox
- 4 oz Whitefish caviar Caviar is very expense and whitefish is typically the least expensive. You can use any kind you like.
Equipment
Method
Cooked the Lasagna
- Place lasagna in a pot of boiling water. Cook until done and drain. Run cool water over the pasta to cool down and stop the cooking process.
Mix The Filling
- Combine the ricotta cheese, mascarpone cheese, lemon juice, herbs, and pepper in a food processor and and mix until well combined.
Line the Mold
- Line the terrine mold with plastic wrap. Be sure the wrap comes over the sides.
Layer the mold
- Begin by layering the first noodle. Coat with about 1/2 cup of the cheese mixture, 2 ounces of the lox, followed by 2 rounded teaspoons of caviar. Repeat this layering process until the top layer is only a noodle.
Refrigerate
- After all of the layering is done: cover the mold and place in a refrigerator for 2-3 hours or longer. The longer this is allowed to chill the better it will be.
Remove from mold
- After the lasagna has chilled sufficiently, take and remove from the mold. The best way to do this is by removing the cover of the mold, of course, then cover the top of the mold with a flat serving plate. Hold the serving plate on top and hold the mold tighly to the plate, flip the mold so the plate is on the bottom and the mold is on top upside down. Carefully and slowly lift the mold off. Remove the plastic wrap and voila!
Final touches
- Garnish with lox rolled up to look like little roses and fresh herb sprigs.
To serve
- Use a warm knife to cut the lasagna into equal pieces.
