We’ve taken one of our favourite salads, and turned it into a main meal. The homemade basil oil adds a beautiful touch to this light and tasty Summer Caprese Lasagne. The only cooking required is the lasagne sheets, the rest is sliced, torn or blended.
Summer Caprese Lasagne Recipe
Serves 4
Ingredients:
4 large lasagne sheets
6 heirloom tomatoes, sliced
2 balls buffalo mozzarella, torn
basil leaves, to serve
Basil Oil
2 cups basil leaves
1 garlic clove, crushed
½ cup extra-virgin olive oil
Method:
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.
