Roasting the tomatoes:
Halve the cherry tomatoes and place them in a baking dish with a little olive oil, salt, pepper, and 2 crushed garlic cloves. Mix well and bake in a preheated oven at 200 °C (fan) for about 20 minutes, until the tomatoes are soft and aromatic.
Add sesame oil and soy sauce, then season with garlic, salt, and pepper. Mix thoroughly until all ingredients are evenly combined.
Preparing the pesto:
Crush 2 garlic cloves with a pinch of salt using a mortar and pestle. Add basil, Parmesan, pine nuts, and a bit of olive oil, then grind everything until a creamy pesto forms.
Cooking the lasagne sheets:
Cook the lasagne sheets in plenty of salted water according to the package instructions. Carefully remove and let them drain.
Filling and folding the lasagne:
Place a cooked lasagne sheet on a plate and spread pesto on only one half. Add some roasted tomatoes and pieces of buffalo mozzarella on top. Then fold the other half of the sheet over the filling to create a stuffed pocket. Repeat the process with the remaining sheets.
Serving:
Garnish the finished lasagne pockets with pine nuts and enjoy immediately. 🌿🍅✨
Preparation time: approx. 30 minutes
You can find the recipe video on our TikTok channel.