Tomato-Ham Lasagna with Lemon Pesto
Tomato-ham lasagna with lemon pesto is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 meat tomatoes
- 4 Garlic cloves
- 8 tbsp olive oil
- 100 g tomato paste
- 100 ml tomato juice
- Salt
- black pepper
- a pinch of sugar
- 1 bunch parsley
- 1 bunch Basil
- 60 g Parmesan
- 40 g pine nuts
- 1 lemon (juice and zest)
- 1 bunch spring onions
- 400 g mozzarella
- 100 g Serrano ham (thinly sliced)
- 12 lasagna sheets
Instructions
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1.
Preheat the oven to 180°C (350°F) with upper/lower heat. Briefly blanch the tomatoes for a few seconds, cool them, peel, quarter, seed and dice finely.
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2.
Peel the garlic cloves and finely chop them; sauté in 4 tbsp olive oil until lightly browned. Stir in the tomato paste, pour in the tomato juice, add the diced tomatoes, and season with salt, pepper, and a pinch of sugar.
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3.
Let everything simmer gently for about 15 minutes, then remove from heat and let it cool slightly.
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4.
Wash and dry the basil and parsley; shake off excess water. Remove leaves and place them in a blender along with parmesan, pine nuts, salt, and pepper. Blend until thick, then slowly pour in lemon juice and zest while mixing.
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5.
Trim and slice the spring onions into rings. Dice the mozzarella. Mix the mozzarella into the slightly cooled tomato sauce. Layer lasagna sheets alternately with the tomato sauce in a baking dish; top with a sheet of pasta, layer Serrano ham, drizzle with pesto, and bake for about 45 minutes on the middle rack.
