Servings:
4
Prep time:
25
Cooking time:
18
INGREDIENTS
- - 200 g of azzimo bread
- - 600 g of coopper tomato
- - 120 g of ricotta cheese
- - 1 liter of vegetable stock
- - 2 bunches arugula
- - 0.50 lemon zest
- - 5 tablespoons extra virgin olive oil
- - salt
INSTRUCTIONS
- First wash the tomatoes, blanch in boiling water for less than 1 minute, peel and cut them into very small cubes. Collect them in a bowl, including their internal liquid and toss with 2-3 tablespoons of olive oil, salt and lemon zest. Stir and let stand a few minutes
- Wash, dry and cut ithe arugula very thin. Lightly grease with a little oil a rectangular baking dish, approximately 24x20 inches.
- Bring the soup to a boil and immerse the azzimo bread crackers for a second, one at a time, making sure that they do not soak uo too much liquid, otherwise they disintegrate. Retire with a ladle and cover the bottom of the pan. Sprinkle with a little of the tomatoes, a little arugula and some cheese. Continue in the same way again, forming two layers of unleavened bread. Finish with a layer of tomato, arugula and cheese flakes
- Bake at 180 ° C, for 10-15 minutes, so that all the ingredients flavor and consolidate together. Let the lasagne stand for 5 minutes in the oven before serving
