Sardinian pane carasau, a crisp flatbread also known as carta di musica, offers a novel alternative to pasta in lasagne. The bread, made from durum wheat, is baked until it puffs, then split into thin discs and toasted again, giving it a long shelf life.
In a recipe from food writer Rachel Roddy, pane carasau is layered with a rich tomato sauce, mozzarella, and parmesan. The sauce combines fresh and tinned tomatoes, garlic, chilli, and basil, simmered for 45 minutes until thick. The lasagne is assembled with dry and briefly dampened bread layers to ensure a golden crust.
After baking at 175C for 20 minutes, the dish rests to firm up. The result is a sturdy yet light lasagne, best served with a green salad and Sardinian red wine like Cannonau.
