lasagna with pane carasau

Italian Lasagna with Pane Carasau and Cheese, an Original Main Course Idea

If you are looking for an original main course recipe, try this original version of a typical Italian main course: lasagna with pane carasau!



  • 7 oz Pane Carasau
  • 1 Mozzarella cheese
  • 1,7 oz Stracchino
  • 19 oz Champinion mushrooms
  • 2 Aubergines
  • 3,5 oz peas
  • 1 Onion
  • 2,4 oz Green olives
  • 0,7 oz Parmigiano Reggiano cheese
  • 1 small glass white wine
  • Salt q.s.
  • Extra Vrgin Olive Oil
Main course
Italian Recipes
20 min.
25 min.
45 min.

Are you looking for an original Italian main course recipe? If you are thinking to a menu for a special occasion or simply want to make an original recipe, you can try this particular version of a typical Italian main course: Lasagna with pane Carasau.

Lasagna, in fact, is a traditional Italian recipe very diffused throughout the whole country but with a special feature in each region. This is a vegetarian lasagna recipe made using a typical Sardinian flatbread called Pane Carasau. It consists of crispy and thin bread sheets perfect to make the lasagna’s layers and to give a particular flavor to your main course.

Lasagna is a delicious main course idea for every occasion, especially for your Sunday menu! Well, let’s see how to make this easy lasagna recipe, a creative vegetarian main dish.




  • Hash onion, mozzarella and olives in pieces of medium size and put them aside.
  • Clean the mushrooms with a brush and cut them into thin slices.
  • Pan-fry a sliced onion. Ad the mushrooms, then the peas, the slices of aubergines, the olives and two ladles of water.
  • Add salt and when the water has dried, fade with white wine.
  • Meanwhile make the bechamel sauce.
  • Add 3/4 of the bechamel sauce to the mushroom sautè.
  • Grease a baking pan and cover the bottom with a sheet of pane carasau. Season with oil and salt.
  • Cover the bread with the mushrooms, add the olives, the cubes of mozzarella and sone flakes of Stracchino.
  • Alternate the layers until reaching the baking pan's edge.
  • Add a drizzle of oil and sprinkle with Parmigiano Reggiano.
  • Pour the remaining bechamel sauce on the lasagna.
  • Cook in oven at 356° C for about 25 minutes.

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