Lasagne al pane carasau (Tomato and ricotta lasagne with pane carasau)
Prep
15m
Cook
25m
serves
4
Lasagne al pane carasau (Tomato and ricotta lasagne with pane carasau)
Sardinian pane carasau is more than just a simple flatbread and can be made into a variety of dishes, like this lasagne. It’s quicker to cook than pasta sheets, and a much lighter dish.
This recipe is an extract from Gennaro’s Fast Cook Italian by Gennaro Contaldo ($39.99, Harper Collins).
Ingredients (7)
- 1 cup (250g) ricotta
- 1/3 cup (25g) grated parmesan, plus extra for sprinkling
- 1 tbsp milk
- 680g homemade (or 2 x 400g jars store-bought) tomato and basil pasta sauce
- 120g pane carasau (from your local Italian deli, or use flatbread crackers or 2 x Lebanese flatbread, toasted until crisp)
- ½ cup basil leaves, loosely packed
- 200g fresh mozzarella, roughly torn
Method
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1.Preheat the oven to 200°C.
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2.Combine the ricotta, parmesan and milk, season, and mix until creamy.
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3.Line an 8-cup (2-litre) ovenproof dish with one third of the tomato sauce. Top with a layer of pane carasau, followed by another third of tomato sauce, then half the ricotta mixture. Scatter with half the basil leaves and half of the mozzarella.
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4.Continue with the final layer of pane carasau, remaining ricotta mixture and remaining basil, finishing with remaining tomato sauce, mozzarella and a sprinkling of parmesan. Bake in the oven for 20 minutes or until heated through.
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5.Heat the grill to high. Once baked, place the lasagne under the hot grill for 3 minutes, or until golden brown and bubbling.
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