Carasau Bread Lasagna with Pesto
Description
If you love lasagna recipes and enjoy experimenting in the kitchen by combining traditional dishes from different regions, you absolutely must try Carasau Bread Lasagna with Pesto.
This unique version of lasagna brings together the delicious crunch of Pane Carasau, the typical Sardinian flatbread, with the bold, aromatic flavor of Genoese pesto. Follow our step-by-step guide to prepare a stunning dish that will surprise everyone at your table!
Ingredients
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For the lasagne
- Sheets of Pane Carasau 10
- Pesto alla Genovese 100 g
- Vegetable broth 500 ml
- Sardinian Pecorino 25 g
- Extra virgin olive oil q.b.
For the béchamel sauce
- UHT full cream milk Arborea 500 ml
- Arborea butter 40 g
- Flour 40 g
- Salt q.b.
- Nutmeg q.b.
Instructions
- 1 Prepare the béchamel sauce: Heat the milk in a saucepan with a pinch of salt and nutmeg until warm. In another pan, melt the butter, add the flour, and whisk to form a roux. Remove from heat, gradually add the warm milk while whisking to avoid lumps, then return to the stove and cook until the sauce thickens. Grate the Pecorino cheese and set aside.
- 2 Assemble the lasagna: Pour the vegetable broth into a bowl. Grease a baking dish with olive oil and spread a few spoonfuls of béchamel on the bottom. Dip the Pane Carasau sheets briefly in the broth to soften them, then place the first layer in the dish.
- 3 Add the fillings: Spread a layer of béchamel, then spoon over some pesto and sprinkle generously with Pecorino cheese.
- 4 Finish and bake: Repeat the layers until you have about four in total. Bake in a preheated oven at 200°C (390°F) for about 30 minutes, covering with aluminum foil for the first 15 minutes.
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