Ingredients
Lasagna
- gluten free lasagna sheets
- 800 grams tomatoes, halved
- small bunch flat leaf parsley
- 1 tablespoon garlic infused olive oil
- 50 grams Parmsesan cheese
- 200 grams Bocconcini, sliced
- 1 large handful baby spinach
- 1 bunch basil
- 150 grams mozzarella, shredded (or chopped in Thermomix)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 degrees. Prepare a small baking dish.
Grate Parmesan cheese, 5 seconds/speed 9.
Add tomatoes, parsley and oil.
"Closed lid" /Turbo x2.Create layers in baking dish as follows:Tomato mixLasagneBocconcini (about three pieces per sheet of lasagne)Chopped basilSpinach leaves
Repeat.
Final layer should be topped with lasagne and then covered with the mozzarella.
Bake for 30 minutes.
Tip
Can be refrigerated for up to 24 hours. When baking after refrigeration add an extra 20 minutes to baking time (50 minutes total).
This recipe may need a little tweaking as I only used 500 grams of tomatoes, and it wasn't quite enough. I've added more to this recipe, hopefully it will work out okay.
If you find it too wet perhaps reduce the amount of spinach leaves.
This would also be quite nice with some shredded chicken added in each layer.
Recipe converted from: //blog.katescarlata.com/2014/01/06/fresh-mozzarella-spinach-and-basil-lasagna-fodmap-friendly/
Thermomix Model
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Recipe is created forTM 31
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Comments
Loved this though added a small amount of mmozzarella between each layer.
Glad you enjoyed. I've had it come out different consistencies, I'd definitely prefer strained over watery.
A great summer dish. I would rename it Bruschetta Lasagne. I used 800g of tomato which was a good amount, but I would probably strain some liquid out next time - a bit watery. I also used more baby spinach than listed. I'll make this one again.