Lasagne Al Pane Carasau



4 servings 

250g ricotta 
25g grated parmesan, plus extra for sprinkling 
Salt and black pepper 
Handful of basil leaves 
120g mozzarella, roughly chopped 
150g pane carasau

For the tomato sauce:  
2 tbsp olive oil 
3 x garlic cloves, finely sliced 
½ red chilli, finely chopped
2 x 400g tins of chopped plum tomatoes 
Handful basil leaves, roughly chopped 



First, make the tomato sauce. Heat the olive oil in a saucepan and sweat the garlic and chilli over a medium heat for a minute. Add tomatoes, some water (about half a can), some salt and basil leaves and simmer on a medium to low heat for about 25 minutes. 

Preheat the oven to 180°C (fan oven). 

Line an ovenproof dish with a little of the tomato sauce. Dip each piece of pane carasau very quickly into a shallow bowl of water and place a layer on top of the tomato sauce. Tear over some basil leaves and mozzarella and dot with some ricotta. Add a little salt and pepper between the layers. Continue making layers like these until you have used all the ingredients, ending with a final layer of tomato sauce scattered with mozzarella and topped with a sprinkling of grated parmesan. 

Bake in the oven for about 15 - 20 minutes until golden-brown and bubbling. If necessary, place under a hot grill for a couple of minutes.