Tomato Basil Lasagna
Step 1: Preheat the oven to 200°C (400°F).
Step 2: Bring a large pot of water to a boil and season it generously with kosher salt.
Step 3: While the water heats, remove the basil leaves from the stems and set them aside.
Step 4: Cut the mozzarella into slices approximately 6 mm (¼ inch) thick.
Step 5: Add the lasagna sheets to the boiling water and cook for 8 to 10 minutes, or until al dente.
Step 6: Transfer the cooked sheets to a lined baking tray. Lightly coat them with extra virgin olive oil to prevent sticking.
Step 7: Lightly coat a lasagna pan with olive oil or cooking spray.
Step 8: Trim the pasta sheets as needed to fit the baking dish.
Step 9: Place one pasta sheet in the bottom of the pan. Spread it lightly with Carbone Tomato Basil Sauce, then grate Parmigiano Reggiano over the sauce. Add 3 to 4 basil leaves and cover with another pasta sheet.
Step 10: Spread the next pasta layer with sauce and grated Parmigiano Reggiano, then add 4 to 5 mozzarella slices.
Step 11: Continue building the lasagna, alternating the basil and mozzarella layers until the baking dish is full.
Step 12: For the final filling layer, add the sauce, Parmigiano Reggiano, mozzarella and basil, then cover with a final pasta sheet.
Step 13: Cover the baking dish securely with aluminum foil and bake for 30 minutes.
Step 14: Remove the lasagna from the oven and let it rest, still covered, for 30 minutes.
Step 15: While the lasagna rests, change the oven setting to broil. Gently warm any remaining Carbone Tomato Basil Sauce in a small saucepan.
Step 16: Remove the foil and generously grate Parmigiano Reggiano over the top of the lasagna.
Step 17: Place the lasagna under the broiler until the cheese is melted and golden. Watch it closely to prevent burning.
Step 18: Serve with the warmed Tomato Basil Sauce.
IGA Tip Letting the lasagna rest before broiling helps the layers settle, making it easier to cut and serve. Keep the dish covered with aluminum foil only during the resting period, then remove the foil before broiling. Recipe courtesy: Carbone Fine Food "
Directions
Step 1: Preheat the oven to 200°C (400°F).
Step 2: Bring a large pot of water to a boil and season it generously with kosher salt.
Step 3: While the water heats, remove the basil leaves from the stems and set them aside.
Step 4: Cut the mozzarella into slices approximately 6 mm (¼ inch) thick.
Step 5: Add the lasagna sheets to the boiling water and cook for 8 to 10 minutes, or until al dente.
Step 6: Transfer the cooked sheets to a lined baking tray. Lightly coat them with extra virgin olive oil to prevent sticking.
Step 7: Lightly coat a lasagna pan with olive oil or cooking spray.
Step 8: Trim the pasta sheets as needed to fit the baking dish.
Step 9: Place one pasta sheet in the bottom of the pan. Spread it lightly with Carbone Tomato Basil Sauce, then grate Parmigiano Reggiano over the sauce. Add 3 to 4 basil leaves and cover with another pasta sheet.
Step 10: Spread the next pasta layer with sauce and grated Parmigiano Reggiano, then add 4 to 5 mozzarella slices.
Step 11: Continue building the lasagna, alternating the basil and mozzarella layers until the baking dish is full.
Step 12: For the final filling layer, add the sauce, Parmigiano Reggiano, mozzarella and basil, then cover with a final pasta sheet.
Step 13: Cover the baking dish securely with aluminum foil and bake for 30 minutes.
Step 14: Remove the lasagna from the oven and let it rest, still covered, for 30 minutes.
Step 15: While the lasagna rests, change the oven setting to broil. Gently warm any remaining Carbone Tomato Basil Sauce in a small saucepan.
Step 16: Remove the foil and generously grate Parmigiano Reggiano over the top of the lasagna.
Step 17: Place the lasagna under the broiler until the cheese is melted and golden. Watch it closely to prevent burning.
Step 18: Serve with the warmed Tomato Basil Sauce.
IGA Tip Letting the lasagna rest before broiling helps the layers settle, making it easier to cut and serve. Keep the dish covered with aluminum foil only during the resting period, then remove the foil before broiling. Recipe courtesy: Carbone Fine Food "
