Lasagna without pasta

Ingredients for 4 servings:

• 1 large ciabatta
• 5 m.-large tomato(s)
• 375 g mozzarella
• 1 clove(s) garlic
• 1 bunch of basil
• 250 ml tomato(s), pureed
• 100 g cheese (Grana Padano), freshly grated
• 4 tbsp olive oil
• Salt and pepper, colored, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Lasagne without pasta, but with ciabatta, tomatoes, basil, mozzarella and Grana Padano

Preheat oven to 200°C. Cut the ciabatta into thin slices, drizzle with olive oil on both sides, and roast on a baking sheet lined with baking paper in the oven for about 10 minutes, until golden brown. Cut the tomatoes into thin slices, removing the stems. Drain the mozzarella and also cut into thin slices. Rinse the basil, shake dry, and pluck the leaves from the stems. Peel and halve the garlic clove and rub it into a baking dish. Now layer half of the ciabatta and tomato slices in the baking dish and sprinkle with a few basil leaves. Season with a little salt and a few turns of mixed pepper from the mill. Layer half of the mozzarella slices, the passata, and half of the freshly grated Grana Padano on top. Season again with a little salt and a few turns of mixed pepper from the mill. Now layer the remaining ciabatta and tomato slices on top and sprinkle with a few basil leaves. Finally, top with the remaining mozzarella slices and remaining grated Grana Padano. Then bake the whole thing in the oven at 200°C for 20 to 30 minutes. Sprinkle with the remaining basil leaves. Note: If you don’t have ham, simply layer 100g of Italian cooked ham (prosciutto cotto) or Parma ham.