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Carasau bread lasagna





2 unit

Puntarelle asparagus

300 grams

Extra virgin olive oil

3 teaspoons

Dried pine nuts

30 grams

Fresh mint

2 leafs

Wholemeal carasau bread

80 grams

Stracchino cheese

70 grams

first courses from Italy - Sardegna

Carasau bread lasagna

Carasau bread lasagna

vegetarian with gluten with lactose with nuts high in iron high in calcium source of C vitamins high in potassium

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Carasau bread lasagna

Vegetarian lasagna

Carasau bread lasagna step 1

step 1

Cut the thin slice of zucchini and bake in a pan with a glass of water and a teaspoon of oil. Boil the asparagus.

Carasau bread lasagna step 2

step 2

After finishing, prepare the pesto with shredded zucchini, asparagus sticks (the tips will serve to decorate the dish), half the pine nuts and one teaspoon of oil. The pesto should be creamy.

Carasau bread lasagna step 3

step 3

Pour the pesto to taste. Soften the leaves of carasau bread in lukewarm water or in a vegetable broth. Bread sheets should be soft without fading.

Carasau bread lasagna step 4

step 4

Alternate layers of bread with pesto and stracchino (I used that light). Toast the pine nuts.

Carasau bread lasagna step 5

step 5

Cover the last layer with streaky flakes, asparagus tips and with the residual oil spoon.

Carasau bread lasagna step 6

step 6

Place in a hot oven at 180 ° for 30 minutes.

Carasau bread lasagna step 7

step 7

Serve with roasted pine nuts

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