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Ingredients needed
- 4 Favuzzi lasagna sheets
- 70 g Favuzzi sun-dried tomato pesto
- 150 g ricotta
- 5–6 bocconcini, cut into pieces
- 100 g chorizo sausage, finely diced
- 6–8 cherry tomatoes, quartered
- Parmesan, freshly grated, for finishing
- Fresh basil
- 1 tsp Favuzzi Italian herbs and spices blend
- Favuzzi Coratina extra virgin olive oil, for finishing
- Salt, to taste
- Pepper, to taste
Products used in this recipe
Steps of preparation
- Mix the ricotta and sun-dried tomato pesto in a bowl until smooth and well combined. Set aside in the refrigerator.
- Bring a large pot of generously salted water to a boil. Cook the lasagna sheets for approximately 13 minutes, or until al dente.
- Immediately cool the pasta in a large bowl of cold water to stop the cooking process. Let cool completely, then drain thoroughly.
- Cut the cherry tomatoes into quarters and set aside.
- Finely dice the chorizo sausage. Sauté in a skillet over high heat for 2–3 minutes, until lightly browned and crispy. Remove from heat and set aside.
- Place one lasagna sheet on the bottom of a plate. Spread a thin layer of the ricotta and red pesto mixture over the pasta.
- Add a few quartered cherry tomatoes, pieces of bocconcini, and some of the grilled chorizo.
- Repeat the assembly with another lasagna sheet and a second layer of the filling.
- Generously grate Parmesan over the top. Sprinkle with Favuzzi Italian herbs and spices blend and add a few fresh basil leaves.
- Finish with a generous drizzle of Favuzzi Coratina extra virgin olive oil for freshness, flavor, and shine.
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