Treat yourself and those closest to you to this open lasagne with roasted tomatoes, pesto and burrata.
The tomatoes are roasted with fresh garlic, dried basil and plenty of olive oil, which gives them a deep, intense flavour.
The open lasagne is built up from cooked lasagne sheets, with the roasted tomatoes and garlic, fresh basil, creamy burrata and homemade pesto tucked between every layer.
This dish is both simple and genuinely delicious, and perfect for dinner.
The flavours are deep and fresh, with lovely creamy textures that make every bite taste like a little piece of heaven.
Serve it with a crisp green salad and a good glass of wine for a complete, satisfying meal.
You could add a few toasted pine nuts for a bit of crunch, and fresh rocket for a slightly more peppery, bitter note.
Halve the quantities and serve it as a starter, – but use 2 burrata.
Open lasagne with roasted tomatoes, pesto and burrata
Ingredients
Roasted tomatoes
- 500 g cherry tomatoes, halved
- 10-12 cloves garlic, halved
- 1 tsp dried basil
- 75 ml olive oil
- Salt and freshly ground pepper
To assemble
- 8-12 lasagne sheets, I used dried
- 3 burrata
- Green pesto – try my spinach pesto, click here
- Fresh basil leaves
- Rocket and pine nuts (optional)
Method
Roasted tomatoes
- Put the tomatoes, garlic, olive oil and dried basil in a small ovenproof dish, and season with salt and freshly ground pepper.
- Roast in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 15 minutes – or in an air fryer at 180°C for about 8-10 minutes.
Open lasagne with roasted tomatoes, pesto and burrata
- Cook the lasagne sheets until al dente – or to your liking.Drain them and toss with a little oil so they don’t stick together.
- Now assemble the lasagne.Make sure to divide the filling evenly between the 4 portions, and each lasagne should have 2-3 lasagne sheets.
- Start with a little filling on the bottom, lay a lasagne sheet half over it so it can be folded over afterwards – and put a little filling between each layer.Tomatoes, garlic, fresh basil, pesto and burrata – continue until all the filling is used. See the video above the recipe if you like.Season with a little freshly ground pepper between the layers if you like.
- Finish with the last of the filling, and spoon a little of the oil from the roasted tomatoes over the top.Serve immediately.
Nutrition
Premium
Kan man godt komme salsiccia fars i den her? og så servere den til hovedret?
Hej Maiken
Ja sagtens, det vil være super lækkert 🙂
Warm wishes, Dianna
Hvor meget pesto skal der til?
Hej Nanna
Det er lidt hvad man føler for, derfor har jeg ikke skrevet nogen mængde:)
Jeg bruger ca. 3 spiseskefulde til hver:)
Warm wishes, Dianna
Hvor meget pesto skal der til?
Så lækker og delikat en lun sommerdag!
Man skal helt sikkert ikke undvære de ristede pinjekerner. Det var et super lækkert ekstra element!
Kan kun anbefale denne opskrift
Hej Camilla
Åhhh tak for de søde ord, hvor er det dejligt du skriver det:)
Ha en fantastisk dag:)
Warm wishes, Dianna
Mums – så lækker en ret man skal ikke snyde sig selv for at komme ruccola og pinjekerner i.
Fantastisk opskrift
Simpelthen SÅ lækkert!
Hej Therese
Hvor er det dejligt at høre – tusind tusind tak 🙂
Warm wishes, Dianna
Vildt lækkert 🙂