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Summer Caprese Lasagne

RECIPE: Summer Caprese Salad. Brought to you by MiNDFOOD.

Summer Caprese Lasagne

We’ve taken one of our favourite salads, and turned it into a main. The homemade basil oil adds a beautiful touch to this light and tasty summer lasagne.

Serves 4

Basil Oil:

2 cups basil leaves1 garlic clove, crushed
½ cup extra-virgin olive oil

Lasagne

4 large lasagne sheets
6 heirloom tomatoes, sliced
2 balls buffalo mozzarella, torn
basil leaves, to serve

To make basil oil, place basil leaves, garlic, and olive oil in a food processor and pulse until finely chopped. Strain oil through a muslin-lined sieve; discard solids. Season with sea salt and freshly ground black pepper, and set aside until ready to use.

To make lasagne, cook lasagne sheets in a large pot of boiling salted water for 8-10 minutes, or until al dente. Place 1 sheet of lasagne on each plate, with one end hanging over the side of the plate.

Top with some tomato slices and mozzarella, and drizzle with a little basil oil. Fold lasagne sheet over the top of the filling, and repeat with another layer of tomatoes, mozzarella, and basil oil. Sprinkle with fresh basil leaves and serve.

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