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Usually I compose my lasagna adding layers of pasta, tomatoes, meat, vegetables, cheese … I put it in the oven & about 30 min later there is a delicious sizzling lasagna waiting to be cut into pieces to end up on a plate.
This time I prepared a lasagna that is meant to rest for about some hours – or even better for a day – before served. I thought about it. The lasagna is rather simple: there’s only the pasta, the cheese & lots of fresh tomatoes. I could imagine that after the oven session all the ingredients would like to set & melt into each other. An over all tomato flavor would have time to develop. All might get creamy …
Another advantage is that you may prepare the lasagne in advance & reheat it just before serving. It’s perfect when planning a day full of activities, maybe also far from home. Then you come home & you’ll only need to put the lasagna in the microwave for some minutes …
I found the idea for this lasagna in Jul’s Kitchen. The original recipe is meant for about 8 servings – at least! (Meaning that I reduced the amounts for the lasagna … so that it fitted nicely into my casserole.)
So I started … mainly w/ my stocked basics … during an Friday afternoon aiming at a dinner on Saturday evening.
What do we need:
- pasta i. e. lasagna sheets (w/o need of pre-cooking)
- fresh tomatoes
- fresh basil leaves
I’ve got always pasta, basil, pecorino & cream in my pantry resp. fridge. So I only had to buy tomatoes & mozzarella.
I tried this simple lasagna more than once & I can assure that you may substitute parmesan for pecorino, a mix from milk & cream for pure cream.
The preparation was easy:
- Chopping the mozzarella
- Grating the pecorino
- Cleaning, squeezing & chopping the tomatoes.
Preheat the oven to 180° C fan.
Add some olive oil to a fitting casserole & start w/ 2 sheets of lasagna.
There will be 3 layers. Each will have:
- basil leaves.
Finalize each layer w/ 2 sheets of lasagna.
Of course it’s also possible to reduce the lasagna to 2 layers!
I think you got it.
I broke the last lasagna sheets into pieces & added the rest of pecorino. Then I poured the cream all over the lasagna.
It marched in the preheated oven for about 30 min. (I made the test w/ the wooden pin – my pasta was fine after 30 min. Maybe another lasagna pasta may use some more minutes …)
We had 4 servings out of our lasagna which we reheated the day after in the microwave.
The top layer of lasagna sheets was rather dry & crispy, however, after a day of rest & setting it was fine having soaked up a lot of liquid.
I especially loved the overall mix of tomatoes & cheese … melting on my tongue!
- 8 lasagna sheets (pre-cooking not required)
- 700 g small tomatoes (cherry tomatoes, grape tomatoes …)
- 3 balls mozzarella (375 g)
- 80 g pecorino (grated)
- 250 ml cream
- salt & pepper (to taste)
- fresh basil leaves
- some olive oil
- casserole (20 x 20 cm)
- Preheat the oven to 180° C fan.
- Grate the pecorino.
- Chop the mozzarella.
- Clean & halve resp. quater the tomatoes. Squeeze to discard fluids & the pits/seeds.
- Add salt & pepper to the cream.
- Grab the casserole & oil the bottom.
- Add 2 lasagna sheets. Distribute ⅓ of the tomatoes, ⅓ of the mozzarella, ¼ of the grated pecorino & some basil leaves.
- Repeat last step twice.
- Finish w/ 2 lasagna sheets (broken into parts) & add the rest of the grated pecorino on top.
- Pour the cream all over the lasagna.
- Let it bake in the oven for about 30 min.
- Let the lasagna cool down & store on your kitchen counter or in your fridge until next day.
- Reheat the lasagna in the microwave (or in your oven).