Ciabatta lasagne

Name: Ciabatta lasagne
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 scoops of mozzarella (approx. 125 g each); 6 medium-sized tomatoes (about 60 g each); 1 Ciabatta bread (Italian cornmeal bread); 2 TABLESPOONS Olive oil; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs cooked ham (approx. 45 g each); 50 g Parmesan cheese; 7-10 Tbsp dried marjoram; 2-3 stem(s) Marjoram

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 scoops of mozzarella (approx. 125 g each)
6 medium-sized tomatoes (about 60 g each)
1 Ciabatta bread (Italian cornmeal bread)
2 TABLESPOONS Olive oil
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs cooked ham (approx. 45 g each)
50 g Parmesan cheese
7-10 Tbsp dried marjoram
2-3 stem(s) Marjoram

Directions

1
Drain the mozzarella. Wash and clean the tomatoes and cut them into 1 cm thick slices. Cut the ciabatta into about 20 slices. Heat the oil in a pan and fry the slices of bread for about 2 minutes, turning them golden.
2
Set aside for removal. Cut the mozzarella into slices about 5 mm thick. Peel and halve the garlic. Rub garlic into an ovenproof casserole dish (21 x 32 cm; approx. 1 1/2 litres capacity).
3
Cover the bottom of the casserole dish with half of the slices of bread. Place half of the tomato slices on top. Season with salt and pepper. Place 2 slices of ham on top. Coarsely grate the Parmesan cheese. Spread half of the mozzarella and parmesan on top.
4
Sprinkle with marjoram. Sprinkle with remaining ciabatta slices. Spread the remaining tomato slices, ham, mozzarella and parmesan on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes.
5
Wash the marjoram, dab dry and cut into fine strips, except for a little garnish. Sprinkle lasagne with marjoram and garnish.