Boil the pasta

• Bring a large pot of salted water to a boil.
• Cook the lasagna sheets until just al dente, then drain and lay them flat on a tray.

Make the tomato base

• Heat the olive oil in a frying pan over medium heat.
• Add the sliced garlic and cook until fragrant, about 1 minute.
• Add the halved cherry tomatoes, season with salt and pepper and cook until they soften and release their juices.

Assemble the open lasagna

• Place one lasagna sheet on each plate.
• Spoon over some of the tomato sauce and add a few basil leaves.
• Top with a second sheet, more sauce and basil, then finish with the torn burrata.
• Drizzle with a little olive oil and season with black pepper.

Serve

• Serve straight away while the pasta is still warm and the burrata is creamy.