the day-after lasagna
Servings: 4
ingredients:
- 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
equipment:
- 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).
Notes
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.