Zucchini pasta with cherry tomatoes
5 recipes
Carasau bread lasagna
ingredients
servings
2
Courgette
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Vegetarian lasagna
preparation
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.
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.
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.
step 4
Alternate layers of bread with pesto and stracchino (I used that light). Toast the pine nuts.
step 5
Cover the last layer with streaky flakes, asparagus tips and with the residual oil spoon.
step 6
Place in a hot oven at 180 ° for 30 minutes.
step 7
Serve with roasted pine nuts
