October 5, 2019
TOMATO, MOZZARELLA AND BASIL LASAGNE (Lasagnes tomates, mozzarella et basilic)
TOMATO, MOZZARELLA AND BASIL LASAGNE
(Lasagnes tomates, mozzarella et basilic)
Yum, a tricolori recipe, with the tricolori ingredients famous worldwide! Please find a perfectly balanced meal for the days where you have absolutely no idea on what you are going to prepare for your hungry children or teenagers especially after school! With simple ingredients like tomatoes, mozzarella and lasagne sheets, you will be surprised on how this lasagnes dish is easy to make and as easier to be enjoyed by all the family!
Wine pairing : Lagrein Scuro (Red) from Alto Adige.
TOMATO, MOZZARELLA AND BASIL LASAGNE
A quick glance in your kitchen…
In your fridge
Crème fraîche
Tomatoes
Mozzarella
Fresh basil
Courgettes
Ricotta cheese
In your cupboard
Olive oil
Nutmeg
Lasagne sheets
TOMATO, MOZZARELLA AND BASIL LASAGNE
Serves 4
300g of tomatoes sliced
2 mozzarella sliced
70g of fresh basil finely chopped
2 courgettes sliced
9 lasagne sheets (precooked for me)
200g of ricotta cheese
20cl of single cream
1 tbsp of olive oil
A pinch of ground nutmeg
Soften the courgettes in a saucepan for a few minutes.
Preheat your oven to 200°C.
In a bowl, combine the ricotta with olive oil and nutmeg.
Grease a rectangular mould and pour the courgettes in.
Cover with 3 lasagne sheets.
Pour over half of ricotta, half tomatoes and half basil.
Cover with 3 lasagne sheets.
Spoon the second half of ricotta, tomatoes and basil.
Top with the 3 last lasagne sheets.
Place the mozzarella all over and drizzle with the single cream.
Pop in the oven for 35 minutes.
Stop the heat and leave the lasagne in the oven for 5 minutes.
Enjoy with a nice salad!
Enjoy with a nice salad!
Lasagnes tomates, mozzarella et basilic
Pour 4 personnes
300g de tomates coupées en tranches
2 mozzarellas coupées en tranches
70g de basilic frais ciselé
9 feuilles de lasagne précuites
200g de ricotta
2 courgettes émincées
20cl de crème fraiche liquide
1 CAS d’huile d’olive
1 pincée de noix de muscade
Faites colorer les courgettes dans une poêle pendant quelques minutes.
Préchauffez le four à 210°C.
Dans un récipient, écrasez la ricotta en y incorporant l’huile d’olive et la muscade.
Graissez un plat rectangulaire et déposez-y les courgettes ainsi que 3 feuilles de lasagne.
Par-dessus, disposez la moitié de la ricotta, des tomates et du basilic.
Recouvrez de 3 feuilles de lasagne.
Disposez le reste ricotta, tomates et basilic et recouvrez des 3 feuilles restantes.
Déposez par-dessus la mozzarella et arrosez avec la crème.
Enfournez pour 30 minutes et laissez le plat au four 5 minutes dans le four éteint.
Dégustez avec une bonne salade !
