Ingredients
- 1 lb Anna Traditional Lasagne
- 1 jar Cento Basil Pesto Sauce (6.52 oz)
- 1 can Cento All Purpose Crushed Tomatoes (28 oz)
- 1 tsp Cento Oregano
- 1/2 cup Fresh Basil Leaves, chopped
- 1 Onion, finely chopped
- 1 1/2 cups Ricotta Cheese
- 2 balls Burrata Mozzarella
- 2 cups Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 375Ëu0161F. Prepare lasagna sheets according to directions on the package; drain and set aside. In a saucepan, heat olive oil over medium heat and sauté onion and shallot until softened. Add crushed tomatoes, oregano, basil, salt, and pepper; simmer for 10 minutes, then set aside. In a 13 inch x 9 inch x 2 inch baking dish, spread olive oil evenly on the bottom. Next, layer 1/4 of the tomato sauce on the bottom. Arrange lasagna sheets lengthwise side by side, slightly overlapping to cover the sauce. Layer ricotta, tomato sauce, pesto, mozzarella, and parmesan. Top with another layer of noodles and repeat. Cover with the remaining sauce, pesto, mozzarella, and parmesan cheese. Cover with aluminum foil and bake for 45 minutes. Remove foil and place burrata cheese on top. Bake for an additional 10âu20acu201c15 minutes until golden and bubbly. Let stand for 5-10 minutes before serving. Serves 6-8.
