Ciabatta lasagna

For 4 people
  • 3 balls of mozzarella (approx. 125 g each)
  • 6 medium-sized tomatoes (approx. 60 g each)
  • 1 Ciabatta bread (Italian corn flour bread)
  • 2 EL Olive oil
  • 1 clove of garlic
  • Salt
  • pepper
  • 4 slices cooked ham (approx. 45 g )
  • 50 g Parmesan cheese
  • dried marjoram
  • 2-3 stem (s) Marjoram
60 minutes
light
1.
Drain the mozzarella. Wash and clean tomatoes and cut into approx. 1 cm thick slices. Cut the ciabatta into approx. 20 slices. Heat the oil in a pan and fry the bread slices in it for about 2 minutes while turning until golden.
2.
Remove and set aside. Cut the mozzarella into slices approx. 5 mm thick. Peel and halve the garlic. Rub an ovenproof baking dish (21 x 32 cm; approx. 1 1/2 liter content) with garlic.
3.
Cover the bottom of the baking dish with half of the bread slices. Place half of the tomato slices on top. Season with salt and pepper. Top with 2 slices of ham. Coarsely grate the parmesan. Spread half of the mozzarella and parmesan cheese on top.
4.
Sprinkle with marjoram. With the restCover the ciabatta slices. Spread the remaining tomato slices, ham, mozzarella and parmesan on top. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 20-25 minutes.
5.
Wash the marjoram, pat dry and cut into fine strips, except for something to garnish. Sprinkle the lasagne with marjoram and garnish.
1 person approx.:
  • 670 kcal
  • 2810 kJ
  • 41 g protein
  • 28 g fat
  • 62 g carbohydrates

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