Weekend cooking project: tomato and mozzarella lasagne
Weekend cooking project: tomato and mozzarella lasagne
A fresh, summery, vegetarian lasagne, layered with cherry tomatoes, mozzarella and Parmigiano Reggiano, with the refreshing aroma of basil.
If there’s one recipe that really needed some extra love, it is this one. The tomato and mozzarella lasagne date back to 2011. I made them countless times during cooking classes and for family gatherings, as they are quick, simple, and made with fresh summer ingredients: cherry tomatoes, mozzarella, a shower of grated Parmigiano Reggiano, and a handful of basil leaves.
Over the years, I also perfected the recipe, so it was really time to fish it out from the blog archive, take new photos, enjoy it for one of the first gatherings with friends after the pandemic, and share it with you again.
I’m sure you will love it!
Cherry tomato and mozzarella lasagne
A fresh, summery, vegetarian lasagne layered with cherry tomatoes, mozzarella, and Parmigiano Reggiano, with the refreshing aroma of basil. Make it for a group of friends or the whole family gathered around a table for a summer dinner.
The ingredients of the tomato and mozzarella lasagne
Fresh mozzarella fiordilatte is better enjoyed in its purest form. Slice it, or torn into bite-sized pieces, drizzle with your best extra virgin olive oil, and serve it at room temperature. For this lasagne, you do not need top-quality mozzarella, as you’re going to bake it. An average store-bought mozzarella would do. It is also a perfect recipe to upcycle old mozzarella.
As for the scamorza, if you cannot find it, just substitute it with the same amount of mozzarella.
Find the recipe for this tomato and mozzarella lasagna on the blog.
If you decide to take part in the weekend cooking project, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram. It will be a way to shorten the distance in this time of social distancing.
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More lasagne from the blog archive
My grandma’s lasagne. It is quite unique, as it is not the Bolognaise recipe, but her own version, made with béchamel sauce, her Tuscan ragout, mozzarella, and paper-thin sheets of fresh pasta. I followed her layer after layer, learning the importance of balancing the ingredients, spreading the béchamel and the ragout with a wooden spoon as to cover the entire surface, without exceeding with quantities.
Lasagne alla bolognese. There are four elements that distinguish lasagne alla Bolognese from other lasagne, so typical of the Italian gastronomic culture: fresh green egg pasta, made with spinach; ragù Bolognese, made with beef and pork, cooked slowly, for a long time; béchamel sauce and grated Parmigiano Reggiano.
Pesto and ricotta lasagne. This lasagna is quick to make and quite light compared to the classic lasagna prepared with béchamel and ragù. Instead of the béchamel, I used fresh sheep ricotta, softened with some milk and flavoured with grated Parmigiano Reggiano, salt, and black pepper. You can choose the ricotta you prefer: cow milk for a more neutral taste, goat milk ricotta if you like stronger flavours, or even buffalo ricotta: with this, you will get a rich and creamy lasagna.
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