How to Make Pane Carasau Lasagna

1. Preheat oven to 350°F.
2. Place ricotta in a small bowl, add eggs, Parmigiano Reggiano cheese, dried herbs, and garlic; mix well and set aside.
3. Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta mixture, cover with

1. cup Sugo al Pomodoro. Arrange ¼ of the mozzarella slices over the sauce and top with another parchment cracker. Repeat for 3 more layers. Finish with sauce, mozzarella slices, and sprinkle with a tablespoon or two of Parmigiano Reggiano cheese.
2. Bake for 30-35 minutes, until the cheese is hot and melting and slightly browned on top. Remove from the oven, drizzle with Madonna Dell’Olivo -  Raro EVOO and garnish with fresh basil. Allow to cool for a few minutes before cutting.
3. Cut lasagna into 4 squares and serve with a green salad and a rich red wine.

PANE CARASAU LASAGNA WITH MUSHROOMS AND TRUFFLE

This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is light and fluffy, laced with ricotta and delicate mushrooms enhanced with rich truffle.
INGREDIENTS

• ~1 pound assorted mushrooms, sliced (we like chestnut but use your favorite)
• 3 tablespoons good quality EVOO like Colli Etruschi
• 1-2 teaspoons Casina Rossa Truffle&Salt, divided
• 2 cups whole-milk ricotta
• 1-2 tablespoons Ciacco White Truffle Oil, divided
• 6 Pergamena di Pane Sardinian Parchment Crackers with Truffle
• 1 tablespoon Parmigiano Reggiano, grated
• 1 tablespoon fresh Italian parsley, minced

DIRECTIONS

1. Preheat oven to 350°F.
2. Rinse and dry the mushrooms; slice and set aside
3. Pour EVOOinto a heavy saucepan set over medium heat. Add mushrooms and sauté until cooked through and lightly browned on edges (about 15 minutes). Drain any remaining liquid and lightly season with then set aside.
4. Place ricotta in a small bowl, add ½ of the mushrooms; season with 1 teaspoon of truffle salt and 1 tablespoon truffle oil, mix well and set aside.
5. Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta/mushroom mixture, top with another parchment cracker add another layer of cheese and cracker. Spread with ¾ of the remaining mushrooms, place another cracker on top and repeat with two more layers of ricotta. Spread remaining mushroom mixture on top of the last cracker. There will be two layers of ricotta, with a layer of mushrooms, topped with two more layers of ricotta. Drizzle with truffle oil and sprinkle wth Parmigiano Reggiano cheese.
6. Bake for 25-30 minutes, until ricotta is hot and melting. Remove from the oven and garnish with fresh parsley and allow to cool for a few minutes.
7. Cut lasagna into 4 or 6 squares and serve with a green salad and a rich red wine.