Basil pesto, roasted tomatoes and mozzarella open lasagne

November 10, 2014 (Last Updated: January 11, 2019)

TO DRINK: A white Pinot Grigio is medium-bodied and not too oaky or fruity, making it a friendly match with all kinds of foods

Basil pesto, roasted tomatoes and mozzarella open lasagne

Serves: 4
Cooking Time: 40 mins


  • 180g (1½ cups) cake flour
  • salt, to taste
  • 3 large eggs
  • 45ml (3 tbsp) olive oil
  • 1 garlic clove, finely chopped
  • 250g Rosa tomatoes, quartered
  • salt and freshly ground black pepper, to taste
  • 250g ready-made basil pesto
  • 150g mozzarella balls, roughly chopped
  • a few fresh basil leaves
  • 60ml (¼ cup) olive oil
  • Parmesan, freshly grated, to serv



To make the pasta, place all of the ingredients in the bowl of an electric mixer and, using a hook attachment, mix until a dough is formed.


Place the dough on a lightly floured work surface and knead until smooth. Leave to rest for a few minutes.


For the tomatoes, heat the oil in a frying pan and sauté the garlic. Add the tomatoes and season.


Divide the dough into small portions and roll through the pasta machine on the first notch for a few times. Gradually adjust the notches to your desired pasta thickness to form long strips.


Bring a large pot of salted water to the boil, add the pasta sheets and cook until al dente. Drain.


Place a sheet of pasta on a serving dish and spread the pesto over. Top with the mozzarella and basil leaves and drizzle with the oil. Cover with another sheet of pasta and continue to layer until all of the ingredients have been used. Sprinkle with the Parmesan and serve.


Send this to a friend