GENNARO’S SPEEDY LASAGNE
Fast food Italian-style from Saturday Kitchen regular Gennaro Contaldo
Lasagne al pane carasau Tomato & ricotta lasagne with pane carasau
Sardinian pane carasau is more than just a simple flatbread, and can be made into a variety of dishes, such as this quick lasagne. Use the crispy bread as you would lasagne sheets. SERVES 4 PREP 15 mins COOK 20 mins EASY V G 250g ricotta
25g grated parmesan, plus extra for sprinkling
1 tbsp milk
1 quantity of basic tomato sauce (below) 120g pane carasau (we used Crosta & Mollica Carta da Musica, available from ocado.com) handful of basil leaves
125g mozzarella, roughly chopped
1 Heat oven to 200C/180C fan/gas 6. Combine the ricotta, parmesan and milk with some sea salt and freshly ground black pepper, and mix together. 2 Line a 30 x 22cm ovenproof dish with a little of the tomato sauce. Top with a layer of pane carasau (you may need to break them to fit the dish), followed by another layer of tomato sauce, then a layer of the ricotta mixture. Scatter over a few basil leaves and some of the mozzarella.
3 Continue making layers like this, ending with a final layer of tomato sauce, scattered with some mozzarella and topped with a sprinkling of parmesan. Bake in the oven for 15 mins. 4 Meanwhile, heat the grill to high. Once baked, put the lasagne under the hot grill for about 3 mins until golden brown and bubbling.
GOOD TO KNOW calcium • 1 of 5-a-day
PER SERVING 422 kcals • fat 22g • saturates 11g • carbs 33g • sugars 12g • fibre 3g • protein 20g • salt 0.8g
Salsa al pomodoro
Basic tomato sauce MAKES approx 680g PREP 2 mins COOK 25 mins EASY V
Heat 2 tbsp extra virgin olive oil in a saucepan over a medium heat. Add 1/2 onion, finely chopped, and cook for a couple of mins. Add 2 × 400g cans chopped plum tomatoes and some water (about 1/2 a tomato can), some salt to taste, and a handful of basil, roughly torn. Cover the pan and simmer on a low-medium heat for about 20 mins. Season to taste.