Open lasagne with roasted tomatoes, pesto and burrata
Recipe for open lasagne with roasted tomatoes and burrata.These quantities make main-course portions.
Servings 4 people
Calories 460kcal
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)
Instructions
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
Calories: 460kcal | Carbohydrates: 49g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 158mg | Potassium: 414mg | Fiber: 3g | Sugar: 5g | Vitamin A: 921IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 2mg