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Recipe details
Pan-Seared Fresh Ruffled Lasagne with Tomato, Zucchini, and Parmesan
Fresh ruffled lasagne is briefly boiled, then pan-seared with zucchini and folded through a juicy tomato-garlic sauce. Parmesan melts over the ridged pasta for a quick dinner recipe with browned edges and a tender center.
≈ 90 kcal/100 g · ≈ 317 kcal/serving
30 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.
fresh ruffled lasagne, durum-wheat semolina, no filling120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
ripe tomato, diced180 g
Parmesan, finely grated20 g
zucchini, thinly sliced120 g
garlic clove, minced1 pcs
olive oil22 ml
water for boiling pasta750 ml
fresh basil leaves, torn7 g
salt1 g
black pepper1 g
Cookware and utensils
10-inch skillet
Medium saucepan
Colander
Chef’s knife and cutting board
Tongs
Directions
01
Bring the water to a rolling boil in the saucepan and season it with half the salt.
Products
water for boiling pasta — 750 ml; salt — 1 g
Action
boil
Time
5 min
Temperature
boiling
02
Boil the fresh ruffled lasagne for 2 minutes, or until flexible but not soft
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
Action
boil and drain
Time
1 min
Temperature
boiling water
03
drain it thoroughly
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
Action
boil and drain
Time
1 min
Temperature
boiling water
04
Heat 1 tablespoon of olive oil in the skillet over medium-high heat.
Products
olive oil — 22 ml
Action
heat
Time
2 min
Temperature
medium-high heat
05
Sear the zucchini for 3 minutes, turning once, until lightly browned.
Products
zucchini, thinly sliced — 120 g
Action
sear
Time
3 min
Temperature
medium-high heat
06
Add the remaining oil and garlic, and sauté for 30 seconds.
Products
olive oil — 22 ml; garlic clove, minced — 1 pcs
Action
sauté
Time
1 min
Temperature
medium heat
07
Add the tomato, remaining salt, and pepper, and simmer for 5 minutes until the tomato releases juice.
Products
ripe tomato, diced — 180 g; salt — 1 g; black pepper — 1 g
Action
simmer
Time
5 min
Temperature
medium heat
08
Add the drained lasagne and toss gently for 2 minutes until coated and lightly browned at the edges.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling — 120 g · 2 sheets, each about 25 cm long × 12 cm wide × 1 mm thick
Action
toss and sear
Time
2 min
Temperature
medium-high heat
09
Turn off the heat, fold in the basil, and scatter the Parmesan over the pasta.
Products
fresh basil leaves, torn — 7 g; Parmesan, finely grated — 20 g
Action
finish
Time
1 min
Temperature
off heat
10
Rest the skillet for 2 minutes before serving.
Products
No products at this step
Action
rest
Time
2 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
