- 350 grams Lasagne noodle
- For the tomato filling
- 1 kilogram ripe Beefsteak tomato
- 400 grams Mozzarella
- 2 tablespoons finely chopped Basil
- 4 tablespoons olive oil
- peppers (from the mill)
For the pasta: Cook the lasagna noodles according to package information in boiling salted water, then plunge into cold water and spread on a kitchen towel.
For the tomato filling: Blanch the tomatoes for a few seconds in boiling water, drain well, peel, quarter, core and chop. Drain the mozzarella and cut into small cubes. In a large bowl, toss the tomatoes with the mozzarella, basil and oil and season with salt and pepper.
For the ricotta filling: Place the ricotta in a bowl and mix with the heavy cream and 60 grams (approximately 1/2 cup) of the Parmesan cheese. Season with salt and pepper.
To assemble: Alternately layer the pasta, tomatoes and ricotta mixture filling in a greased baking dish. For the final layer, spread some ricotta mixture over the last layer of pasta, place tomato slices evenly over the top in a single layer and sprinkle with Parmesan. Bake in a preheated oven at 200°C (approximately 395°F) for 25 minutes, until golden and bubbly.