Vegetarian Lasagne with Raw Basil Pesto
Difficulty: Easy
Cooking time: 30 mins prep and 20 mins cooking
Serves: 4
A hearty alternative to a traditional meat lasagne, which carries through in taste and texture
Ingredients
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Method
Step 1 - Grill the zucchini
Wash the zucchini and thinly slice them lengthwise. Preheat the grill and cook the zucchini on both sides until tender (about 4 minutes per side). Brush with extra virgin olive oil and season with salt, then place them on a plate and put to one side
Step 2 - Soak the Pane Carasau and prep your oven dish
Grease an ovenproof dish with olive oil, fill a medium-sized bowl with water and fully immerse each pane carasau sheet for 30 seconds. If the Carasau is too big, you can break them in half
Step 3 - Begin to layer your lasagne
Form the first layer of your lasagne in your ovenproof dish with the soaked pane carasau, then drizzle with olive oil and season with a generous spoonful or two of SEGGIANO Raw Basil Pesto. Complete the first layer with bits of stracchino cheese and grilled zucchini, which should cover the pane carasau beneath. Top with a generous sprinkle of parmesan cheese
Step 4 - Add more layers
Repeat this exercise, starting with another layer of Pan Carasau soaked in water. Add layers of pane carasau, pesto, stracchino cheese, zucchini and parmesan until your ovenproof dish is nearly full
Step 5 - Bake, allow to cool and serve
Preheat oven to 200 °C / 400 °F / Gas 6 and bake for 15-20 minutes, or until the surface is golden.
Allow to cool for 5 minutes before serving and enjoy
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