Lasagna di pane carasau alle verdure

Only by writing this title in Italian I’m sure to catch your attention.

Pane carasau is a typical bread from Sardegna. It’s meant to conserve a longer period. ( ‘Carasare’ = ‘tostare’ or to toast)

Instead of pasta sheets the pane carasau is used to create layers. The bread can be bought ready made. For a lasagna for 4, use a large rectangular oven dish, 250 grams of pane carasau, 500 grams of green asparagus, 500 grams of cherry tomatoes, 500 grams of courgettes, 6 garlic cloves, 1 chili, fresh basil, 250 grams of white scarmoza and 70 grams of parmigiano.

Chop and fry the garlic cloves and the chili in a drizzle of olive oil. Add the chopped asparagus ( keep the tender end to finish) and the chopped courgettes. Stir and bake. Add the tomatoes and a handful of chopped fresh basil and fresh oregano. Once al dente, stop the fire. Taste, add pepper and salt.

Grated the cheese.

Oil the oven dish. Start with a layer of bread. Continue with the vegetables. Cover with some cheese. Repeat. Finish with a layer of vegetables and the endpoints of the asparagus and a last layer of cheese.

Heat the oven at 180°. Spread some olive oil on the cheese. Bake for 30 mins.

Thanks Coop magazine, fiori fiore Cucina.


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