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Healthy vegetable lasagne with nuts and burrata cheese
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Vegetable lasagne with nuts and burrata is a real find for gourmets. Burrata is a delicate Italian cheese with a creamy centre that melts in your mouth, making it a real treat that is worth trying. The combination of crunchy nuts and soft vegetables creates a contrast of textures that will not leave you indifferent. Another advantage is that this lasagna is 40% lighter in calories than the classic version, making it ideal for those who want to enjoy the taste without the extra calories.
Variations
- Use mozzarella and cream instead of burrata.
- You can use different nuts: walnuts, hazelnuts or even pine nuts.
- Add spinach or broccoli for extra health benefits.
Secrets of tenderness and taste
- Do not cook the lasagne sheets in advance — they will cook in the sauce.
- Let the lasagne rest for 15 minutes after baking for easier cutting.
- Add the burrata just before serving — this will keep it tender.
Tips on ingredients
- Look for burrata in specialised shops or replace it with stracciatella.
- Use fresh tomatoes in summer and canned tomatoes in winter for the sauce.
- Toasted nuts have a more intense flavour — don't skip this step.
Small culinary nuances
- Cut the vegetables to the same thickness for even baking.
- Do not make the sauce too thin, otherwise the lasagne will be watery.
- Cover with foil for the first 30 minutes of baking to preserve juiciness.
Ingredients for the recipe
Ingredients
Barilla Lasagna Pasta 500g
12 sheets
Squash
400g
Eggplant
300g
Red Pepper
300g
White Onion
200 g
Garlic
4 pcs
Casa Rinaldi Peeled Tomatoes in Own Juice 800g
800g
Malenkyi Kuhar Tomato Puree 130g
2 tbsp
Fior di Dolcezza Mozzarella Cheese 40% 100g
300g
Sabelli Burrata Cheese 260g
250g
Peeled Walnut
100g
Prego Madjore Parmesan Cheese 15 months 35%
80g
Iberica Refined and Unrefined Olive Oil 250ml
60ml
Vershky ta Korintsi Green Basil 50g
1 bunch
Pripravka Himalayan Pink Salt 200g
1 tsp
Mria Ground Black Pepper
0.5 tsp
Preparation steps
01
Prepare the vegetables — Cut the courgette and aubergine into thin slices 5 mm thick. Cut the peppers into strips. Lightly salt and leave for 10 minutes to remove excess moisture. ⏱ 15 min. Guide: The vegetables will release water, which should be drained.
02
Frying the vegetables — Fry the courgettes and aubergines in olive oil until golden brown on both sides, 2-3 minutes each. Separately, fry the onion and garlic until translucent. ⏱ 15 min. Guideline: The vegetables should be soft and slightly browned.
03
Preparing the tomato sauce — Add the tomatoes in their own juice, tomato paste, half of the basil, salt and pepper to the onions. Simmer over medium heat for 15 minutes. ⏱ 15 min. Guideline: The sauce has thickened and reduced in volume by a third.
04
Preparing the nuts — Dry the nuts in a dry frying pan for 3-5 minutes, allow to cool and chop coarsely with a knife. ⏱ 5 min. Guideline: The nuts are fragrant and slightly darkened.
05
Assembling the lasagne — Layer the tomato sauce, lasagne sheets, vegetables (zucchini, eggplant, peppers), mozzarella and nuts in a baking dish. Repeat the layers 3 times. Sprinkle with Parmesan cheese on top. ⏱ 10 min. Guideline: All ingredients are evenly distributed in layers.
06
Baking — Cover the dish with foil and bake in an oven preheated to 180°C for 30 minutes. Remove the foil and bake for another 15 minutes until golden brown. ⏱ 45 min. Guideline: The top is golden brown, the sauce is bubbling around the edges.
07
Resting and serving — Let the lasagne rest for 15 minutes. Cut into portions, top each portion with torn burrata and garnish with fresh basil. ⏱ 15 min. Guide: The lasagne cuts easily and holds its shape.
08
Tip: Add the burrata just before serving so that it stays warm but does not melt completely. Lasagne tastes better the day after it is made.
Where to order ingredients
Select the required ingredients in one of the stores
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