Tomato And Ricotta Lasagne With Pane Carasau |
Favourites 14
Total Time: 30 Minutes
Serves 4


  • 250g of ricotta
  • 25g of grated parmesan, plus extra for sprinkling
  • 1 tbsp of milk
  • Sea salt and freshly ground black pepper
  • 1 jar of tomato sauce
  • A handful of basil leaves
  • 120g of mozzarella, roughly chopped
  • 120g of pane carasau (from your local Italian deli)


  1. Preheat the oven to 180°C. Combine the ricotta, Parmesan and milk, seasoning with some salt and pepper, and mix until creamy.
  2. Line an ovenproof dish with a little of the tomato sauce. Top with a piece of pane carasau, followed by another layer of tomato sauce, then a layer of the ricotta mixture. Scatter over a few basil leaves and some of the mozzarella.
  3. Continue making layers like this, until you finish all the ingredients up, ending with a final layer of tomato sauce, scattered with some mozzarella and topped with a sprinkling of grated parmesan. Bake in the hot oven for 15 minutes.
  4. Meanwhile, heat the grill to high. Once baked, place the lasagne under the hot grill for about three minutes, until golden brown and bubbling.

Recipe from Fast Cook Italian by Gennaro Contaldo.

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