Too hot for the oven? Here's a brilliant trick for making a delicious no-cook lasagna in just 15 minutes!
When the thermometer soars, even watching the stove turn off seems like an extreme sport. The solution to not sacrificing flavor is a brilliant cold lasagna with carasau bread. A true no-cook lasagna, delicious and easy to make!
- Carasau bread, large sheets, 4
- Stracchino or crescenza 300 g
- 150g sliced cooked ham
- 2 large, ripe coppery tomatoes
- Basil 1 sprig
- 1 glass of warm water
- Extra virgin olive oil (EVO)
- Dried oregano
- Sale
- Black pepper
- For the base, quickly dip the first sheet of carasau bread in a bowl of warm, lightly salted water. Just a second per side is enough: this will make the bread instantly soft and elastic, preventing it from breaking during assembly.
- Place the bread in the bottom of a rectangular baking dish. If necessary, gently tear it apart with your hands to cover the entire surface. In a small bowl, mix the stracchino with a drizzle of extra virgin olive oil and a pinch of black pepper until it becomes smooth and easy to spread.
- Spread some stracchino cheese on the carasau bread sheet: a clever trick is to use the back of a wet spoon to spread it easily without lifting the base. Then, spread the cooked ham over the cream cheese, creating an even, compact layer.
- Slice the tomatoes very thinly and arrange them on top of the prosciutto. Season them directly in the baking dish with a pinch of salt, oregano, and fresh basil torn by hand. Repeat all the steps, alternating a new layer of soaked carasau bread, cream cheese, prosciutto, and tomatoes until all the ingredients are used (ideally, at least three layers).
- Finish the surface by decorating with the remaining ingredients: prosciutto, tomato, a few sprigs of stracchino cheese, and whole fresh basil leaves. Let the dish rest in the refrigerator for at least 30-40 minutes before serving. This resting time is crucial: it will allow the carasau bread to absorb the moisture from the tomato and cheese, transforming it into a cold lasagna with a wonderful texture.
This no-stove summer first course gives you all the satisfaction of classic creamy layers, but with absolute freshness and zero effort in the kitchen.
The trick is very simple: use traditional carasau bread exactly as you would egg puff pastry. Just moisten it for a second and it will instantly spring back into shape.
Resting in a cool place, this cold stuffed carasau bread will gently absorb the tomato juices and the softness of the stracchino, transforming into a small masterpiece of textures.
After all, artfully softened bread is the true king of the warm months. Just think of the rustic magic of a panzanella or the deliciousness of a tuna panzanella.
If you love expanding your recipe collection of quick, no-cook cold lasagnas, there's no shortage of clever ideas to help you avoid sweating in the kitchen.
You could alternate this recipe with a very practical cold summer couscous without cooking, the perfect dinner saver to prepare in advance.
Or perhaps, for an even lighter and more colorful meal, indulge in the freshest zoodles with salmon and avocado, ready in a flash.
But now let's get back to our summer lasagna with carasau bread: prepare the baking dish, arrange the ingredients on the work surface and let's start assembling the layers!
Doses & Ingredients
Low difficulty
Low cost
Extra virgin olive oil (EVO) to taste
Dried oregano to taste
Sale q.b.
Black pepper to taste
