Light lasagna with pesto and burrata redefining Italian classics

Classic lasagna with meat, tomato sauce, and béchamel is quite heavy and time-consuming to prepare. However, this recipe offers a completely different but equally tasty experience. The pasta sheets lie freely on the plate, accompanied by quintessentially Italian ingredients. Of course, there couldn't be a lack of basil green pesto, creamy burrata, or roasted tomatoes, which transform into juicy caramelized candies under high temperatures and delight with the sweet aroma of summer.

This year, the world has gone crazy for burrata—almost everywhere. It is most often added to pasta, tossed into salads, or served on toast, for example, with peaches or tomatoes. So, it couldn't be missing from this recipe either.

Lasagna with pesto and burrata is a light pasta-based dinner recipe. You won't find meat in this recipe, but if you need to add such an ingredient, I recommend roasting Parma ham and crumbling it over the top.

Ingredients:

        
• 1.1 lbs cherry tomatoes
• 9 cloves of garlic
• 1 teaspoon dried basil
• olive oil for drizzling
• salt and pepper to taste

Other ingredients:

          
• 8 sheets of lasagna noodles
• 2 burratas
• 1/2 jar of green pesto
• basil leaves for decoration
• pine nuts
• grana padano flakes

Preparation:

Step 1. Transfer the cherry tomatoes to a baking dish. Add dried basil, peeled garlic cloves, salt, and pepper, and drizzle with olive oil. Mix thoroughly and place in an oven preheated to 350°F for 15 minutes.

Step 2. Cook the lasagna noodles in salted water until al dente. Drain.

Step 3. Spread half a pasta sheet with pesto, add the tomatoes and a bit of olive oil, and mash them with a spoon. Add pieces of torn burrata and fold over.

Step 4. Repeat the layers until you run out of pasta and remaining ingredients.

Step 5. Add a little pesto and a piece of burrata to the top. Add the remaining tomatoes, sprinkle with pine nuts, and decorate with fresh basil. Enjoy your meal!