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Cover: Kitchen in the city

15Jun 12

Mozzarella and cherry tomatoes lasagna

Translation by Alessandra Dubini – Marlborough College

Welcome to Kitcheninthecity! Urban kitchen, means easy good cooking. Urban life here in Milan is quite tough: work+ 2 hungry teenagers+one great husband.  Cooking is passion, eating with family and fiends is sharing love. I’ll just ask  you to be comprehensive to my “english” mistakes…

Let’s start with a Lasagna! No meat ragù, just flavoury Bufala mozzarella (but f you have normal mozzarella it works!) and fresh cherry tomatoes. Basil bechamel. Tasty, quick, perfect for dinners, picnic, Sunday brunches. Would you ask more? You don’t need to spend hours in the kitchen…just follow few step and you’ll get a delicious green bechamel + great lasagna. Prepare it the day before, most of the work is the bechamel. Here they say it tastes like pizza, what do you think?

If you’re a fan of this recipe then you should also try out Mozzarella & Tomato Calzone.

Mozzarella and cherry tomatoes lasagna
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 250g fresh lasagne
  • 500g mozzarella
  • 600g cherry tomatoes
  • 6 table spoon extra virgin olive oil
  • garlic
  • 30 fresh basil leaves
  • 600g milk
  • 80g flour
  • 80g butter
  • salt, pepper
Instructions
  1. Preheat oven 200°
  2. Bechamel!
  3. Melt butter in a large saucepan over medium heat.
  4. Once melted, stir in the flour until smooth.
  5. Whisk in warm milk until thickened by the roux.
  6. Add basil leaves, pinch of salt and pepper and work it with a food processor
  7. Tomatoes!
  8. In a pan cook washed and cut in half tomatoes with garlic and oil, for 7 minutes
  9. Add salt and pepper as you like, keep apart
  10. Lasagna!
  11. To assemble, spread 3 spoons of the bechamel in the bottom of rectangular baking dish.
  12. Arrange 3 lasagna noodles lengthwise over the bechamel
  13. Top with mozzarella cheese slices and cherry tomatoes
  14. Repeat layers, and top with remaining mozzarella Cherry tomatoes.
  15. Cover with foil and bake for 20 min.
  16. Remove foil, and bake an additional 5 minutes.
  17. Cool for 15 minutes before serving.

 

5 comments

  1. I bet the smell fills your whole house! That´s a plus about having a small kitchen, I suppose.

    Reply
    • Hi Emmy and thank you for your comment! It’s my first on the Recipe Room!
      Yes it smells good feeling….small or big the size of a kitchen depends on the chef! My kitchen at home is small, I usually work in between the sink and the fire, 1 meter of black stone is enough!
      Come back when you have tried my lasagna!

      Reply
      Maria Greco Naccarato
  2. Love the idea of this. Luscious and yet light!! Yum.

    Reply
  3. Yay for being the first to comment! I will definitely let you know how it goes!

    Reply

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