Pepper Jack Lasagna Stacks
Food preparation by Brynie Greisman | Food and prop styling by Amit Farber | Photography by Daniel Lailah
Since I moved back to America from Eretz Yisrael I’ve been enjoying the frills of the food world here. Pepper jack cheese is one of those frills. It inspired this fantastic recipe.
INGREDIENTS
- 1 12-oz (340 g) box lasagna noodles
- 1 Tbsp oil
- 2–3 oz (55–85 g) pepper jack cheese (if it’s not available in your area see tip)
- ½ cup mozzarella cheese
- ½ cup heavy cream
- 1 Tbsp Parmesan cheese
- ¼ cup reserved pasta water
PREPARATION
Boil up a pot of water and crack the lasagna noodles into squares as you throw them into the pot. Add 1 Tbsp of oil to the pot to prevent the lasagna from sticking. Cook lasagna according to package directions. Before you pour off the water carefully reserve ¼ cup of the pasta water. (This is a very good starching agent that will not clump.) Combine pepper jack cheese heavy cream Parmesan cheese and reserved pasta water in a large skillet over medium heat. Gently place the lasagna noodles into the sauce and stir until completely coated. Serve immediately.
TIP If you don’t have pepper jack cheese finely chop 2–3 hot peppers and add to the cheese mixture.
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