Peel, slice and sauté the gold onion in a non-stick pan, with e.v.o. oil.

Add the yellow cherry tomatoes and sugar and cook some more. Lastly, season with salt and green pepper.

Blanche the green lasagne sheets in boiling salted water. Remove and place on a cloth to drain.

Grease a baking tray with some butter and assemble the dish, starting with a thin layer of béchamel, then the green lasagne sheets, followed by some more béchamel, the yellow cherry tomatoes, some sliced MORTADELLA BOLOGNA PGI and the Parmigiano Reggiano. Repeat until the tray is filled to the top.

Bake in the oven at 180/200° for around 25/30 minutes.

Cut into portions and serve the lasagne with a sprinkling of grated Parmigiano Reggiano.

Mortadella Bologna IGP

Mortadella Bologna IGP is a typical italian deli meat, made entirely using pork meat, cylindrical or oval in shape, pink, with a strong smell, and lightly spiced.

It has a full and well-balanced flavour thanks to the pieces of fat from the pig’s throat which add sweetness to the deli meat. Once cut, the surface is smooth with a uniform bright pink colour.

The meat is carefully selected and ground. Then small cubes of fat are prepared, these give the characteristic sweetness to this deli meat. The mixture is made into sausages and cooked for several hours, even days for larger mortadella. This is the most delicate stage, the one which gives the mortadella its characteristic smell and typical tenderness. The process uses special dry air ovens, with cooking times varying from just a few hours to an entire day.

Project realized with the Mipaaf D.M. 19397 contribution of 03.04.2020