Caprese Lasagna
Tomato, Mozzarella Cheese, and Basil Lasagna - Meatless Meal Recipe


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I slightly adapted this delicious Caprese Lasagna by Rachael Ray and her Rachael Ray television show
. Photos also from the Rachael Ray show.

Caprese Lasagna

Check out Linda's Pasta Hints and Tips and Pasta, Rice, and Main Dish Recipes.
 


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Caprese Lasagna Recipe

Recipe Type: Pasta, Tomato, Basil, Cheese
Yields: 6 servings
Prep time: 20 min
Cook time: 35 min


Ingredients:

2 tablespoons butter
2 garlic cloves, finely-chopped
2 tablespoons all-purpose flour
2 cups milk
1 few grates of fresh nutmeg
Salt and freshly-ground black pepper
1 box of No-Boil lasagna pasta*
4 Roma tomatoes, thinly sliced
1/2 bunch basil leaves (about 30 leaves), chopped
1 cup (4 ounces) shredded fresh mozzarella cheese**

* No-boil lasagna noodles are so much easier to use as they are much thinner than regular lasagna noodles, and therefore absorb enough liquid from the sauce to "cook" them completely without parboiling. Purchase No-Boil Lasagna Pasta at What's Cooking America's Cooking Store.

** Purchase Fresh Mozzarella Cheese, Mozzarella Cheese Making Kits, and Mozzarella Cheese Slicers at What's Cooking America's Cooking Store.


Preparation:

Preheat to 375 degrees F.

In a large saucepan over medium heat, melt the butter. Add the garlic and cook until aromatic, approximately 1 minute. Sprinkle the flour over the butter and garlic and cook, stirring, for an additional 1 minute.

Lower the heat to medium-low and whisk in the milk and bring to a simmer. Add the nutmeg, salt, and pepper; simmer until thickened, approximately 3 to 4 minutes; remove from heat.

Caprese LasagnaTo assemble the lasagna, ladle a small amount of the sauce (about 1/4 cup) onto the bottom of a 9-inch x 13-inch baking or lasagna dish. Place three (3) lasagna noodles over the sauce. Top the lasagna noodles with approximately 1/3 of the sliced tomatoes, 1/3 of the basil, 1/4 cup of sauce, and 1/3 of the shredded mozzarella cheese. Repeat until all ingredients, except basil, are used up, topping the lasagna off with a final layer of sauce and shredded cheese.

Cover the baking dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the aluminum foil and bake an additional 15 minutes or until the cheese is melted and the sauce is bubbly.

Remove from oven and let stand for 15 minutes before cutting and serving. Sprinkle remaining basil leaves over the top before serving.

Makes 6 servings.