SEATTLE —
Deconstructed Lasagna
Serving size 1-2 portions
Ingredients:
- 2 medium sized burrata
- 4 lasagna sheets (fresh is preferred)
- 1 cup cherry tomatoes
- 6 sprigs of asparagus
- 1 clove garlic
- 1 small shallot
- 1 Tbsp pine nuts
- Olive oil
- Salt and pepper
Instructions:
- Slice cherry tomatoes in half
- Chop asparagus into medium sized pieces
- Mince garlic
- Mince shallot
- Place the vegetables into a medium sized skillet on medium high heat with olive oil, salt and pepper.
- Cook for 6 min, continuously stirring to avoid burning.
- Remove from the heat and place off to the side.
- Bring your pasta water to a boil, and place your lasagna sheets in the water and boil for 2-3 minutes, and remove from the water.
- Place cooked pasta on a cookie sheet, lightly coat with olive oil to avoid sticking together.
- Place one pasta sheet on top of a plate
- Cut one piece of burrata in half, lightly open the sides and place on top of the pasta
- Place the sautéed vegetables on top of the burrata with a drizzle of olive oil
- Repeat this process 3-4 times or to desired amount of layers
- Top with a drizzle of olive oil and pine nuts
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.