“LASAGNE” CON POMODORINI, MOZZARELLA E PESTO or LASAGNE WITH MOZZARELLA, CHERRY TOMATOES AND PESTO

Monday and a really cold Siberian wind is blowing here. I have been at one of the trillions of markets that you find in Italy, I really enjoy going because you find everything there, clothes, food, haberdashery, ironmongers whatever and I did actually buy a couple of things before the wind took over! I found some Romanescu cauliflower, so beautiful that it almost beats the Savoy cabbage!
But today I’m posting a recipe, probably better to call it a suggestion for a tomato-mozzarella lasagne that I made yesterday. I always exaggerate when I cook and I always makes to much pasta when I make lasagne, every time I stand there with a lot of fresh pasta that never get used. It was the same yesterday and as I have made a promise not to waste food this year, I decided to make an extra lasagne with some cherry tomatoes, buffalo mozzarella and pesto. Marco didn’t like the pesto as he thought that it killed the mozzarella but I kind of liked it. You do as you please, I think that it is very good without it as well if you have a nice mozzarella.



“LASAGNE” CON POMODORINI, MOZZARELLA E PESTO or LASAGNE WITH MOZZARELLA, CHERRY TOMATOES AND PESTO

Fresh pasta sheets
Cherry tomatoes
Mozzarella, preferably buffalo one
Pesto
Salt
Olive oil
Butter

- Simmer the cherry tomatoes in some olive oil, add salt and if needed, you add some sugar. Let it simmer until it’s nice and saucy.
- Grease a oven-proof pan with some butter and spread out a little of the tomatoes before you add a layer of pasta sheets.
- Spread out more of the tomato sauce and distribute a small amount of pesto over it in little heaps (?) and put slices of mozzarella on top.
- Make another layer with pasta sheets and go on like this for two three layers or until the ingredients are finished. You should finish it with a layer of mozzarella.
- Bake it in a pre-heated oven (200°C/390°F) for 15-20 minutes
- Serve warmish.