Tomato and Ham Lasagna with Lemon Pesto
Ingredients
- Ingredients
- 8 Beefsteak tomato
- 4 garlic cloves
- 8 Tbsps olive oil
- 100 grams Tomato paste
- 100 milliliters Tomato juice
- salt
- black peppers
- 1 pinch sugar
- 1 bunch parsley
- 1 bunch Basil
- 60 grams Parmesan
- 40 grams Pine nuts
- 1 organic lemon (juiced and zested)
- 1 bunch scallions
- 400 grams Mozzarella
- 100 grams thinly sliced Serrano ham
- 12 Lasagne noodle
Preparation steps
Preheat oven to 180°C (approximately 350°F). For the tomato sauce, blanch tomatoes a few seconds, peel, core and dice finely. Peel and chop garlic and sauté in 4 tablespoons oil until lightly browned. Stir tomato paste, tomato juice, diced tomatoes and sugar into garlic and season with salt and pepper. Simmer sauce about 15 minutes, remove from heat and let cool slightly.
For the lemon pesto, rinse basil and parsley and shake dry. Pluck basil and parsley leaves, place in blender with parmesan and pine nuts and season with salt and pepper. Blend mixture to a smooth paste. Add lemon juice and zest to blender and mix briefly.
Rinse scallions and cut into rings. Cut mozzarella into cubes and mix with scallions into tomato sauce. Layer lasagna noodles and tomato sauce alternately in baking dishes, finishing with lasagna noodles on top. Place ham slices over lasagna, sprinkle with pesto and bake about 45 minutes. Serve immediately.
