Pane Carasau Lasagne 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 weeknight meal extra special.
- 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
- Preheat the oven to 350°F.
- Place ricotta in a small bowl, add eggs, Parmigiano Reggiano cheese, Mixed Herb 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, and cover with 1/3 cup 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, and 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 DOP Extra Virgin Olive Oil, and garnish with fresh basil. Allow cooling for a few minutes before cutting.
- Cut lasagna into 4 squares.
- Serve with a green salad and a rich red wine.