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The Ingredients:
Serves 4- 1 package lasagna sheets (1 lb.)
- 20 chives (a small bunch)
- 10 sprigs flat-leaf parsley, stems removed
- 6 sprigs dill, stems removed
- 4 sprigs tarragon, stems removed
- 1 sprig mint, stems removed
- 2 tbsp. extra virgin olive oil
- 1 container ricotta cheese (1 lb.)
- zest of 1 lemon, chopped
- kosher salt
- freshly ground pepper
Bring a large pot of salted water to a boil. Meanwhile, roughly chop all the herbs together and set aside. Drop the lasagna sheets into the pot one at a time and cook, stirring frequently to prevent sticking, until they're just al dente (see the package for recommended cooking times). Drain, then drizzle the olive oil directly into the colander and toss. Divide the sheets between 6 bowls, place a generous dollop of ricotta on top of each, and sprinkle liberally with the herb mixture, then the lemon zest, salt and pepper. Serve immediately.
