Pane Carasau Lasagna with Abruzzese Sauce
This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is a soufflé of herbed ricotta, Parmigiano Reggiano, and mozzarella cheeses. It is so simple; it makes a week-night meal extra special.
- 2 cups whole-milk ricotta
- 2 large eggs, lightly beaten
- ½ cup Parmigiano Reggiano cheese, grated (plus more for top)
- 1 teaspoon Michele Ferrante Mixed Herb Culinary Powder
- 2-4 garlic cloves, minced
- Pinch of sea salt
- 5 Pergamena di Pane Sardinian Parchment Crackers
- 1 bottle (17.6-ounce) Casina Rossa Abruzzese Sugo al Pomodoro
- 8 ounces fresh mozzarella, thinly sliced
- 1 tablespoon fresh basil, chiffonade
- Accademia Olearia Organic DOP EVOO
- Preheat oven to 350°F.
- Place ricotta in a small bowl, add eggs, Parmigiano Reggiano cheese, Michele Ferrante Mixed Herb Culinary Powder, and garlic; mix well and set aside.
- Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta mixture, cover with cup Casina Rossa Abruzzese Sugo al Pomodoro. Arrange ¼ of the mozzarella slices over the sauce and top with another parchment cracker. Repeat for 3 more layers. Finish with sauce, mozzarella slices, and sprinkle with a tablespoon or two of Parmigiano Reggiano cheese.
- Bake for 30-35 minutes, until the cheese is hot and melting and slightly browned on top. Remove from the oven, drizzle with Accademia Olearia Organic DOP EVOO and garnish with fresh basil. Allow to cool for a few minutes before cutting.