Carasau Bread Lasagne

Carasau Bread Lasagne


Pane Carasau, a type of typical Sardinian bread, serves not only as a tasty side for numerous dishes, but can also be the main ingredient in a delicious recipe like lasagne. Surprised?

Its thin shape and the texture, similar to lasagne sheets, make it a perfect replacement for egg pasta in creating a tasty and original first course to surprise your guests.

Here’s how to make carasau bread lasagne!


Start by cooking the vegetables. Peel and chop the onion, then wash the courgettes and aubergines and dice them. Heat a saucepan with 5 spoonfuls of oil and 1 crushed garlic clove. When the oil is hot, add the chopped onion, let it brown for a couple of minutes, then add the courgettes, aubergines and peas.

Season with salt, pepper and the bay leaf, cover with a lid and cook over a medium heat for 10 minutes. If necessary, add a little water. When it’s ready, remove the garlic.


While the vegetables are cooking, prepare the béchamel. Warm the milk and season it with salt and nutmeg. In another pot, melt the butter for the roux. When this is hot, add the flour, stir and cook for a couple of minutes, then turn off the heat and slowly add the warm milk, stirring with a whisk to prevent lumps forming. Turn the heat back on and stir the béchamel with a wooden spoon until it starts to boil and thicken.


When both the vegetables and the béchamel are ready, you can start making your carasau bread lasagne: grease a rectangular baking dish and spread it with some béchamel; add a layer of carasau bread, then one of béchamel. Place a slice of ham and some spoonfuls of vegetables and grated gran campidano cheese on top of the béchamel. Then add another layer of carasau bread. Repeat this process until you have used all the ingredients, making sure that the last layer is béchamel. Then sprinkle with grated cheese.


Pre-heat the oven to 180° and bake the lasagne for around 25 minutes. Once ready, remove it from the oven and let it rest for a couple of minutes before serving.

UHT Full cream Milk


  • Carasau Bread 200 g
  • UHT Full cream milk Arborea 1 l
  • Butter 100 g
  • 00 Flour 100 g
  • Forzen Peas 400 g
  • Courgettes 500 g
  • Aubergines 400 g
  • Bay leaf 1
  • Ham 100 g
  • Garlic 1 clove
  • Onion 1/2
  • Extra virgin olive oil 5 tbsps
  • Salt as required
  • Pepper as required

More first courses recipes

Cannonau Risotto

Sardinian Artichoke Soup

Fregola with Mushrooms and Sausage

Sardinian gnocchetti with salmon and yogurt sauce

Macarrones de Busa

Ricotta Culurgiones or Ricotta Dumplings