bohemianwanderer – This Sardinian crispbread lasagne features a rich, homemade tomato sauce as its base. Start with 500g of ripe tomatoes. To peel them easily, cover the tomatoes with boiling water for two minutes. Then, drain and cool them under cold water. The skins should slide off effortlessly. Roughly chop the peeled tomatoes, discarding any tough parts.
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Next, prepare the sauce using 5 tablespoons of olive oil and 2 garlic cloves. Peel and gently crush the garlic so it breaks but remains intact. Heat the oil and garlic gently in a heavy-based pan over low heat. Warm until the garlic sizzles softly, making sure it does not burn.
Add both the fresh chopped tomatoes and a 400g tin of whole plum tomatoes with juice. Bring the mixture to a lively simmer and cook for 15 minutes. After this, add a small red chili—fresh or dried, whole or chopped depending on your heat preference—and a good pinch of salt. Reduce the heat and let the sauce simmer gently for 45 minutes.
During this slow simmer, use the back of a wooden spoon to break up the tomatoes further, creating a thick and smooth texture. In the last 10 minutes of cooking, add 8 basil leaves to infuse the sauce with fresh herbal notes. When done, the sauce should be rich, thick, and shiny, with olive oil visible as a ring around the edges. This deeply flavorful tomato sauce forms the heart of the Sardinian crispbread lasagne. Its balanced acidity and warmth provide a perfect base to build the layered dish.
Assembling and Baking the Sardinian Crispbread Lasagne
Once your sauce is ready, prepare the lasagne layers in a 20cm by 26cm baking dish. The unique twist in this recipe is the use of pane carasau, a thin and crispy Sardinian flatbread, instead of traditional pasta sheets.
Begin with a layer of the rich tomato sauce. Cover the sauce with pane carasau, layering it informally with some pieces overlapping to create texture. Then add another layer of sauce, followed by diced mozzarella (about 400g, drained) and grated cheese.
Continue building the lasagne with three more layers. Each layer should include sauce, pane carasau, mozzarella, and grated parmesan (approximately 80g total). For the final layer, briefly wet the pane carasau under running water. This softens the crispbread, helping it bake into a tender, lasagne-like texture.
Finish by spreading a thin layer of sauce over the top and sprinkling a final layer of grated cheese. Bake the assembled dish in a preheated oven at 175°C (165°C fan)/gas mark 3½ for 20 minutes. The lasagne is ready when the top is golden and bubbling.
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This Sardinian crispbread lasagne offers a unique texture and vibrant flavors that differ from traditional lasagne. The combination of crispy flatbread and rich tomato sauce creates a comforting and impressive dish. It’s perfect for those looking to explore regional Italian cuisine while enjoying a fresh, homemade meal. Enjoy this lasagne as a special weekend dinner or a festive family gathering meal. It’s a creative way to showcase Sardinian ingredients and culinary traditions.
