Cold Lasagna with Pane Carasau

Preparation

1. STEP 1 OF 6

   Prepare tomato sauce beforehand as you prefer. Then let it cool down

2. STEP 2 OF 6

   For the vegan pesto, you can buy it ready-made for convenience, I use the one from Biffi, I find it very good!

3. STEP 3 OF 6

   You can also buy the stracchino, or I prepare it using Chef Davide Maffioli's recipe for the spread as a base. Once ready, add more water blending slowly until it becomes creamy

4. STEP 4 OF 6

   Once all the ingredients are ready, we can assemble our lasagna!

5. STEP 5 OF 6

   Slightly wet the pane carasau under water and place it in a baking dish, cover it with tomato sauce, a few tablespoons of pesto, a few tablespoons of stracchino, and basil leaves. Continue like this, there will be about 5 layers.

6. STEP 6 OF 6

   Let it rest for half an hour in the refrigerator and consume cold! It can also be stored for 3/4 days in the fridge. To eat it, I recommend stacking two slices to make it higher

General Information

Analysis

Macronutrients (100 gr)