Help us all, I'm in one of my rare creative cooking modes.
There's a local pasta shop that sells fresh pasta in 10" x 13" sheets in sixty flavors. They will cut it to the pasta size you would like, but I had the brilliant (I hope) idea that I could use the uncut sheets to make lasagna. That would work, right?
I'm asking for some creative ideas for combining exotic pastas with sauces and cheeses to make a different lasagna.
Right now I'm leaning toward a chestnut pasta lasagna for Thanksgiving which maybe somehow incorporates pumpkin in the filling ... too much?
Anyway, I'm listing the pastas and sauces they currrently have. Would appreciate suggestions for fillings and complementary cheeses. Sauces don't need to be restricted to the list.
Pasta (skipping plain old egg, buckwheat, whole wheat or spinach:
Meyer Lemon (also ML with black pepper or chili), Key lime and cilantro (probably not), basil, sweet pea, garlic parsley, black pepper rosemary, three peppercorns, orange fennel, sun dried tomato, rose petal, saffron, roasted red bell pepper, roasted yellow bell pepper with green serrano and habenero, porcini, chestnut, corn, squid ink, beet, cocoa chili, stinging nettle.
Basil arrugulo pesto
Sauce a la creme aux herbes
cucumber creme sauce
Slow roasted tomato sauce
Thai peanut sauce
Porcini with mushroom sauce and ??? cheese/filling.
roasted yellow bell pepper with green serrano and habenero pasta with quesa fresca and a chipotle based sauce ... you can see I need help here ... maybe professionally.
Safron with Thai peanuts sauce and ??? filling.
Rose petal with marscapone/ricotta filling and ??? sauce.