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Recipe details
Oven-Roasted Ruffled Lasagne with Tomato
Par-cooked ruffled lasagne is roasted in a small dish with diced tomato until the edges are browned and crisp. It is a rustic one-person pasta dish. An easy dinner recipe with step-by-step instructions.
≈ 49 kcal/100 g · ≈ 358 kcal/serving
45 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Ruffled lasagne70 g
Tomato, diced150 g
Water500 ml
Cooking oil8 g
Salt1.5 g
Ground black pepper0.3 g
Cookware and utensils
Small pot
Colander
Small ovenproof baking dish
Oven
Directions
01
Preheat the oven to 425°F (220°C).
Products
No products at this step
Action
Preheat
Time
10 min
Temperature
425°F (220°C)
02
Bring the water and salt to a boil in the pot.
Products
Water — 500 ml; Salt — 1.5 g
Action
Boil
Time
6 min
Temperature
High heat
03
Cook the ruffled lasagne until flexible but still firm.
Products
Ruffled lasagne — 70 g
Action
Cook
Time
8 min
Temperature
Boiling water
04
Drain the pasta in the colander.
Products
Ruffled lasagne — 70 g
Action
Drain
Time
1 min
Temperature
Room temperature
05
Coat the baking dish with the oil.
Products
Cooking oil — 8 g
Action
Coat
Time
1 min
Temperature
Room temperature
06
Layer the ruffled lasagne and diced tomato in the dish.
Products
Ruffled lasagne — 70 g; Tomato, diced — 150 g
Action
Layer
Time
3 min
Temperature
Room temperature
07
Season the layers with black pepper.
Products
Ground black pepper — 0.3 g
Action
Season
Time
1 min
Temperature
Room temperature
08
Roast the assembled pasta until the edges are browned and crisp.
Products
Ruffled lasagne — 70 g; Tomato, diced — 150 g
Action
Roast
Time
15 min
Temperature
425°F (220°C)
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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