It is a real delight for the eyes and the palate! Today, we prove to you that making lasagna can be very quick and still as indulgent and generous. To help us in creating this deconstructed and original plate, we chose Barilla Collezione Rapid Lasagne Sheets. Thinner than classic lasagna sheets, they keep a firm texture and cook in water in just 3 minutes! We pair them with roasted cherry tomatoes that are very juicy and melt-in-your-mouth, with red pesto and creamy stracciatella for indulgence.
And because we love the different textures in our plates, we added roasted almond shards for a crunchy touch. The flavor combination is simply irresistible! This quick deconstructed lasagna recipe will undoubtedly become one of your signature dishes for a gourmet and original meal. You can vary the toppings as you wish, according to your desires and the season. Buon appetito!
To make this recipe, follow the steps below :
DECONSTRUCTED QUICK LASAGNES WITH ROASTED TOMATOES, STRACCIATELLA AND PESTO ROSSO
Serves:
For 2 people
Ingredients :
– 6 sheets of Barilla Collezione Rapid Lasagne
– 1 jar of Barilla pesto rosso
– 250 g multicolored cherry tomatoes
– 1 head of garlic
– 30 g almonds with the skin
– 100 g stracciatella
– 1 small handful of arugula (about 20 g)
– A sprig of basil
– 3 Tbsp olive oil
– Sea salt flakes, freshly ground pepper
Preparation :
1. Preheat the oven to 200°C.
2. In a small ovenproof dish, place the washed cherry tomatoes and the whole head of garlic. Drizzle with olive oil, season with salt and pepper.
3. Bake for 25 minutes so the tomatoes roast well and become slightly confit.
4. In the meantime, toast the almonds in a dry pan for a few minutes. Set aside then roughly crush half of them.
5. Cook the Barilla Collezione Rapid Lasagne sheets in a large pot of salted boiling water for 2 to 3 minutes. Drain carefully and set aside.
6. For plating: on a plate, lay a layer of red pesto at the bottom then alternate a lasagne sheet with a spoonful of pesto, a few roasted cherry tomatoes, a little stracciatella, arugula and the crushed almonds.
7. Repeat the operation to obtain several layers.
8. Finish with more stracciatella, cherry tomatoes, the remaining almonds and a sprig of basil. Drizzle with a little olive oil and finish with a turn of the pepper mill and a pinch of fleur de sel.
9. Enjoy immediately!
