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Recipe details
Crisp Fresh Ruffled Lasagne Flatbread with Tomato, Zucchini, and Parmesan
A fresh ruffled lasagne sheet is briefly boiled, flattened, topped with garlicky tomato, zucchini, and Parmesan, then baked until the edges are crisp and the center remains tender. An easy dinner recipe with step-by-step instructions.
≈ 107 kcal/100 g · ≈ 263 kcal/serving
40 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 filling, one sheet approximately 6 x 4 in (15 x 10 cm)90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick
ripe tomato, diced150 g
Parmesan, finely grated25 g
zucchini, thinly sliced50 g
olive oil15 ml
garlic, minced5 g
salt2 g
black pepper, ground0.5 g
water for cooking the fresh lasagne300 ml
Cookware and utensils
large pot
colander
baking sheet
parchment paper
small saucepan
spatula
Directions
01
Bring the measured water to a boil in the pot and add the salt.
Products
water for cooking the fresh lasagne — 300 ml; salt — 2 g
Action
boil
Time
5 min
Temperature
boiling water
02
Lower the fresh lasagne sheet into the boiling water and cook it until flexible but still firm, about 2 minutes.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, one sheet approximately 6 x 4 in (15 x 10 cm) — 90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick
Action
cook
Time
2 min
Temperature
boiling water
03
Lift the sheet into the colander, drain it, and immediately spread it flat on the parchment-lined baking sheet with the spatula.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, one sheet approximately 6 x 4 in (15 x 10 cm) — 90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick
Action
drain and flatten
Time
3 min
Temperature
room temperature
04
Warm half of the olive oil in the saucepan, add the garlic, and cook it briefly without browning.
Products
olive oil — 15 ml; garlic, minced — 5 g
Action
warm
Time
1 min
Temperature
low heat
05
Add the tomato, pepper, and half of the salt to the saucepan
Products
ripe tomato, diced — 150 g; black pepper, ground — 0.5 g; salt — 2 g
Action
simmer
Time
3 min
Temperature
gentle simmer
06
simmer the mixture until slightly thickened
Products
ripe tomato, diced — 150 g; black pepper, ground — 0.5 g; salt — 2 g
Action
simmer
Time
3 min
Temperature
gentle simmer
07
Brush the flattened pasta with the remaining oil and spoon the tomato mixture over it, leaving a narrow border.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, one sheet approximately 6 x 4 in (15 x 10 cm) — 90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick; olive oil — 15 ml; ripe tomato, diced — 150 g
Action
top
Time
2 min
Temperature
room temperature
08
Arrange the zucchini over the tomato and scatter the Parmesan over the entire sheet.
Bake the flatbread until the pasta edges are crisp, the zucchini is tender, and the cheese is browned in spots.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, one sheet approximately 6 x 4 in (15 x 10 cm) — 90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick; zucchini, thinly sliced — 50 g; Parmesan, finely grated — 25 g
Action
bake
Time
16 min
Temperature
425°F / 220°C oven
10
Cool the flatbread for 3 minutes on the baking sheet
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, one sheet approximately 6 x 4 in (15 x 10 cm) — 90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick
Action
rest
Time
2 min
Temperature
warm, not piping hot
11
cut it into pieces and serve
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, one sheet approximately 6 x 4 in (15 x 10 cm) — 90 g · 1 sheet, approximately 6 x 4 in (15 x 10 cm), about 1.5 mm thick
Action
rest
Time
2 min
Temperature
warm, not piping hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
