Lasagna Flatbread Recipes

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LASAGNA FLATBREAD



Lasagna Flatbread image

A simple lasagna pizza.

Provided by apk979

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 40m

Yield 6

Number Of Ingredients 8

1 (15 ounce) container ricotta cheese
1 (8 ounce) package shredded mozzarella cheese, divided
1 (3 ounce) package Parmesan cheese
1 egg
2 teaspoons Italian seasoning
1 pound sausage
½ (26 ounce) jar marinara sauce
6 flatbreads

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, egg, and Italian seasoning in a bowl.
  • Cook sausage in a skillet over medium heat until no longer pink, 5 to 10 minutes; drain. Stir in marinara sauce.
  • Spread 1/6 of the cheese mixture evenly on each flatbread; cover with sausage mixture. Top with remaining mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and bubbly, 10 to 15 minutes.

Nutrition Facts : Calories 601.9 calories, Carbohydrate 30.5 g, Cholesterol 133.7 mg, Fat 36.8 g, Fiber 10.8 g, Protein 44 g, SaturatedFat 16 g, Sodium 1679.4 mg, Sugar 6.2 g

FLATBREAD LASAGNA



Flatbread Lasagna image

Categories     Bread     Sauce     Brunch     Side     Poach     Simmer

Yield serves 4

Number Of Ingredients 7

4 (or more) rounds pane carasau (see Sources, page 387)
3 to 4 cups Tomato Sauce (page 385)
4 large eggs
2 tablespoons distilled white vinegar, or as needed
1 1/2 to 2 cups freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor)
RECOMMENDED EQUIPMENT
A tray or baking sheet lined with paper towels; a wide skillet, sauté pan, or shallow saucepan for poaching the eggs; four gratin dishes or shallow bowls for individual servings

Steps:

  • Break each sheet of pane carasau into three or four pieces-just small enough to fit in the individual serving dishes. Fill a large bowl with hot water, and drop in a batch of broken bread pieces. Let them soak for a few seconds, so all are moistened, then remove and spread them on the paper-towel-lined tray. The pieces should still be somewhat firm; don't let them get soggy. Moisten the rest of the pane carasau the same way.
  • Heat the tomato sauce to a gentle simmer in a small saucepan, and keep it hot.
  • Get ready for poaching the eggs: Pour water in the skillet to a depth of 2 inches, and add the vinegar (1 tablespoon per quart of water). Gradually heat to a simmer.
  • Assemble the individual dishes of pane frattau just before cooking the eggs: Spread 3 to 4 tablespoons of sauce in the bottom of each dish or bowl, and sprinkle over each a tablespoon of grated cheese. Cover the sauce and cheese with a layer of moist pane carasau pieces (keep in mind that you'll need three such layers in each dish, or twelve portions of bread). Spoon another 3 to 4 tablespoons sauce on top of the flatbread, and sprinkle over it another spoonful of cheese. Now repeat this layering twice more-bread, sauce, cheese; bread, sauce, cheese-using more or less of each to taste.
  • Poach the eggs at the last minute: One at a time, break them into a small ramekin or cup, and gently slide each one into the simmering water. Cook the eggs 2 to 3 minutes for a firm white and still-runny yolk (or longer if you like). Lift each egg out with a slotted spoon, drain for a moment on paper towels, and lay it atop a dish of pane frattau. Give each egg a final dusting with cheese, and serve immediately.

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