Recipe: Chilled Seafood Lasagna with Herbed Cheese, Lox, and Caviar (served chilled)

If you don't have a terrine mold you can just layer this on plastic wrap. See note at bottom of recipe for instructions.

Chilled Seafood Lasagna with Herbed Cheese

2 cups ricotta cheese
1 1/2 cups mascarpone cheese
2 Tablespoons lemon juice
1 Tablespoon minced fresh basil
1 Tablespoon minced fresh dill
1 Tablespoon minced fresh tarragon
1/4 teaspoon white pepper
8 lasagna noodles (2 inches wide) cooked and drained
1 pound lox
4 ounces Whitefish caviar, gently rinsed (Also called golden caviar)

Place ricotta, mascarpone, lemon juice, herbs and pepper in food processor, process until well combined.

Line terrine mold* with plastic wrap, allowing wrap to come over sides of pan. Layer 1 noodle, 1/2 cup cheese mixture, 2 ounces lox and 2 rounded teaspoons caviar in pan. Repeat layers with remaining ingredients, ending with noodle.

Cover, refrigerate several hours or until firm.

Carefully remove from mold and remove plastic wrap. Garnish with stips of lox rolled to look like roses and fresh herb sprigs. Slice with warm knife.

*Note: Recipe can be prepared without terrine mold. Layer lasagna on plastic srap. Cover and wrap with foil.