Pane Carasau Lasagne with Abruzzese Sauce

Product Description

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 weeknight meal extra special.

INGREDIENTS

• 2 cups Whole Milk Ricotta
• 2 large Eggs, lightly beaten
• ½ cup Parmigiano Reggiano cheese, grated (plus more for the top)
• 1 teaspoon Michele Ferrante Mixed Herb Culinary Powder
• 2-4 Garlic cloves, minced
• Pinch of Margherita di Savoia Fine Sea Salt
• 5 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

DIRECTIONS

1. Preheat the oven to 350°F.
2. Place ricotta in a small bowl, add eggs, Parmigiano Reggiano cheese, Mixed Herb Powder, and garlic; mix well and set aside.
3. Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta mixture, and cover with 1/3 cup Abruzzese Sugo al Pomodoro.
4. Arrange ¼ of the mozzarella slices over the sauce and top with another parchment cracker. Repeat for 3 more layers.
5. Finish with sauce, and mozzarella slices, and sprinkle with a tablespoon or two of Parmigiano Reggiano cheese.
6. Bake for 30-35 minutes, until the cheese, is hot and melting and slightly browned on top.
7. Remove from the oven, drizzle with DOP Extra Virgin Olive Oil, and garnish with fresh basil. Allow cooling for a few minutes before cutting.
8. Cut lasagna into 4 squares.
9. Serve with a green salad and a rich red wine.

Buon Apettito!