Quick and delicious: Light lasagna with pesto and burrata

Classic lasagna with meat, tomato sauce, and béchamel is quite heavy and time-consuming to prepare. However, this recipe offers a completely different, yet equally tasty, experience. The pasta sheets are laid freely on the plate, accompanied by ingredients that are quintessentially Italian. Of course, there's no shortage of basil green pesto, creamy burrata, or roasted tomatoes, which turn into juicy, caramelized treats under high heat, filling the air with the sweet aroma of summer.

The world has gone crazy for burrata this year—it’s almost everywhere. It’s commonly added to pasta, tossed into salads, or served on toast, often with peaches or tomatoes. So naturally, it’s included in this recipe as well.

Lasagna with pesto and burrata is a recipe for a light pasta-based dinner. You won’t find meat in this dish, but if you feel the need to add some, I recommend roasting Parma ham and crumbling it on top.

Ingredients:

        
• 500 grams of 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 garnish
• Pine nuts
• Grana Padano flakes

Preparation:

Step 1. Transfer the cherry tomatoes to a baking dish. Add dried basil, peeled garlic cloves, salt, pepper, and drizzle with olive oil. Mix thoroughly and place in an oven preheated to 175°C for 15 minutes (3:00 PM Eastern Time).

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

Step 3. Spread half a sheet of pasta with pesto, add the tomatoes along with 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. Place a little pesto and a piece of burrata on top. Add the remaining tomatoes, sprinkle with pine nuts, and garnish with fresh basil. Enjoy your meal!