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the day-after lasagna
Prep Time30 mins
Cook Time30 mins
Servings: 4
  • 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)
how to:
  • 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).
You may substitute 50% cream & 50% milk for 100% cream.
You may substitute grated parmesan for grated pecorino.
When leaving the oven the lasagna sheets on top may be crunchy. After a day of resting they will get much softer.
You may also prepare the lasagna only w/ 6 lasagna sheets resulting in only 2 layers ... Reduced the amounts of everything accordingly.