Saturday, August 29, 2009

Caprese Lasagna

Don't even read this post; just scroll down to the end to get the recipe. Go to the store and buy whatever you need, and make this tonight. Seriously.

I bookmarked Rachael Ray's Caprese Lasagna a long time ago, but I'm really not sure why I waited so long to make it. But it for sure won't take me long to make it again.

It was such a great summery comfort dinner. The flavor combination of the basil, tomato, and mozzarella is one of my favorites, and you all know of my love for all things pasta.

  • 2 tablespoons butter
  • 2 cloves garlic, finely chopped or grated
  • 2 tablespoons flour
  • 1 cup milk
  • 1 cup chicken stock
  • A few grates of fresh nutmeg
  • Salt and freshly ground black pepper
  • 1 box oven-ready lasagna noodles
  • 4 Roma tomatoes, thinly sliced
  • Half a bunch basil, chopped (about 30 leaves)
  • 1 cup shredded mozzarella cheese
Pre-heat the oven to 375ºF.

Place a large saucepot over medium-heat and melt the butter. Add the garlic to the pan and cook until aromatic, about 1 minute. Sprinkle the flour over the butter and garlic and cook for about 1 minute. Whisk the milk and chicken stock into the butter-flour mixture and bring up to a bubble. Add the nutmeg, season with salt and freshly ground black pepper and simmer until thickened, 3-4 minutes.

Assemble the lasagna by ladling a small amount (about 1/4 cup, just eyeball it) of the sauce into the bottom of a 9-inch x 13-inch baking dish and laying three lasagna noodles over the sauce. Top the noodles with about a third of the sliced tomatoes, a third of the basil, 1/4 cup of sauce and about a third of the shredded cheese. Repeat until all ingredients are used up, topping the lasagna off with a final layer of sauce and shredded cheese.

Cover the pan with foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. When ready to serve, top with the remaining chopped basil leaves.


  1. Oooo! I will be making this soon! Your description is very compelling and it sounds super fresh and great for the summer!

  2. I'm so glad you are back to blogging- I have missed your recipes since we have very similar tastes. This will without a doubt be on my menu for next Sunday. Can't wait!

  3. Since you told me not even to read it, just make it I will. With that kind of endorsement how can anyone go wrong!!

  4. That looks YUM-O! (LOL). Adding to the list!

  5. Ok i will obey you! Starred and ready to make soon!

  6. I listened and my belly thanks you!! Holy crap was this good. I did mess it up a bit but that was my fault. It was still so good. I think I will double it next time so that there is even more yummy goodness to eat. From now on I trust your judgement 100% and will make anything you give such a high praise. I am sad there is no leftovers

  7. Tried this last night. Wondered why the picture looks smaller than the 9X13 called for. Hmmm? Tasty even in a larger dish. My family of 2.5 at almost the whole lasagna!

  8. I must have had this bookmarked for a long time! I tried this last night and it was delish, thanks for sharing it!


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