Open lasagna with salsiccia – Recipe for Easy and Delicious Open Lasagna with Salsiccia, Ricotta, Roasted Tomatoes, and Asparagus. This lasagna is very popular on social media. It’s called an “Open Lasagna” because the lasagna sheets are layered with delicious toppings directly on a plate, rather than baked in a dish. This version includes fresh cooked lasagna sheets layered with a garlic ricotta cream, spiced roasted tomatoes, blanched asparagus, and crispy fried salsiccia sausage. The top layer is finished with burrata, grated lemon zest, more roasted tomatoes, fresh basil, and a sprinkle of salt and pepper.
What is Open Lasagna?
Normally, lasagna is baked in layers in a large dish in the oven, but this one skips the baking. Open lasagna is perfect for serving at dinner parties when you want to offer something a little different and special—but still incredibly tasty. It works well as a main course or as a smaller appetizer by halving the lasagna sheets for mini portions. There are many ways to prepare this dish—you can make a vegetarian version with roasted tomatoes, pesto, burrata, arugula, and pine nuts.
Also try my recipe for the popular Turkish Pasta or my asparagus pasta with burrata and browned butter. Enjoy!
Open lasagna with salsiccia
Ingredients
Roasted tomatoesInstructions
Roasted Tomatoes
Preheat the oven to 200°C (convection).
Place the tomatoes in an ovenproof dish and drizzle with oil, thyme, basil, and salt. Mix well and roast the tomatoes for about 18–20 minutes.
Ricotta Cream
Place ricotta, garlic, salt, and pepper in a bowl and blend with an immersion blender until smooth and creamy. Transfer the cream to a piping bag and cut a small hole at the tip.
Remove the casing from the salsiccia sausages and fry the meat in a dry pan until golden and crispy.
Snap off the ends of the asparagus and cut into smaller sticks. Bring a pot of salted water to a boil and blanch the asparagus for 2 minutes. Remove and drain. Boil the lasagna sheets in the same water for 3–4 minutes or until al dente. Drain and coat with a bit of oil to prevent sticking.
Assemble the Open Lasagna
Place one lasagna sheet on each of four plates. Pipe on the ricotta cream, and top with roasted tomatoes (with juices), asparagus, and salsiccia. Add another lasagna sheet and repeat the layers. Finish with a final lasagna sheet, add half a burrata, some roasted tomatoes, grated lemon zest, fresh basil, and salt/pepper. Serve immediately. Enjoy!
Please write a comment