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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


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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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