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Open Lasagna with Burrata
35 minServes 2Nutri-Score C€€
C
35 min
35 minOpen Lasagna with Burrata
what you need
Ingredients
lasagna sheets (fresh or dried)Grains6 pieces
burrata (at room temperature, torn)Dairy2 pieces
cherry tomatoes (halved)Produce300 g
olive oilPantry30 ml
garlic (finely sliced)Produce2 pieces
basil (fresh leaves)Produce10 g
saltSpices5 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
598kcal
- Carbs
- 65 g
- Proteins
- 23 g
- Fat
- 28 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
Tongs
step by step
Method
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Serve
- Serve straight away while the pasta is still warm and the burrata is creamy.