Lasagnette with tomato and anchovies

Name: lasagnette with tomato and anchovies
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 2 Trays Cherry tomatoes a 250 g; 6 bay leaves; 1 toe garlic pressed; 4 el olive oil; 1 package fresh lasagne sheets 250 g; 1 tin can anchovy fillets (48 g), drained

A tasty Italian recipe. The main course contains the following ingredients: fish, cherry tomatoes (a 250 g), bay leaves, garlic (pressed), olive oil, fresh lasagne sheets (250 g), anchovy fillets ((48 g) and drained).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 20 cm

Directions

Preheat the oven to 200 ° C. Put the tomatoes and the bay leaves in the baking dish. Mix the garlic with 2 tbsp oil and drizzle the tomatoes. Sprinkle with salt and pepper. Roast the tomatoes for about 25 minutes in the oven.
In the meantime, cut or cut the lasagne sheets in 3 lengths of approx. 3 cm lengthwise. Boil in plenty of water with salt in approx. 3 minutes until al dente. Drain.
Remove the tomatoes from the oven and remove the bay leaves. Add the anchovies and lasagnette and scoop. Tasty with coarsely chopped basil.