Lasagna Caprese
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 614, total fat 36 G., saturated fats 22 G., proteins 25 G., carbohydrates 49 G., fiber 3 G., cholesterol 146 mg, sodium 693 mg, sugar 6 G.
Calories 614, total fat 36 G., saturated fats 22 G., proteins 25 G., carbohydrates 49 G., fiber 3 G., cholesterol 146 mg, sodium 693 mg, sugar 6 G.
The star of this lasagna is the agnolotti stuffed with "Four Cheeses" (similar to ravioli). They replace traditional lasagna noodles and, combined with mozzarella and Parmesan, make this dish a cheese lover's dream. Fresh basil and tomatoes infuse this cheesy lasagna with a wonderful Caprese flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 packages of 250g Four Cheese Agnolotti
- 1.5 cups heavy cream
- 1 shallot, chopped
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 8 - 10 plum tomatoes, thinly sliced
- 1 cup fresh basil leaves
- 220 g semi-skimmed mozzarella, thinly sliced
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Recipes with similar ingredients: pasta lasagna, Parmesan cheese, mozzarella cheese, cream, plum tomatoes, basil
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Cook the agnolotti according to package directions. Drain.
- Meanwhile, combine the heavy cream and shallots in a large skillet over medium-high heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat to medium and simmer until the cream thickens slightly, about 2 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.
- Place half the agnolotti in an even layer in a 22x32cm baking dish. Top with sliced tomatoes, basil, and three-quarters of the mozzarella.
- Top with the remaining agnolotti and mozzarella. Drizzle with the creamy sauce. Bake until golden brown, 25 minutes. Let cool slightly. Sprinkle with Parmesan cheese. Serve.
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