Little Lasagnas with Tomato, Burrata and Pesto

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This recipe was inspired by a photo I saw in La Cucina Italiana magazine, many years ago and although my version is much more simplified than the original, because I used some store-bought ingredients, I can assure you nothing lacked in the flavor department.

This recipe is such a hit each time I make it, it’s lighter than traditional lasagne and perfect for the summer months, and with creamy burrata adorning it, what’s not to like?

Being able to purchase fresh lasagna sheets and good quality pesto is key to the simplicity and taste, a quick 2 minute boil for the pasta then cooled down in ice water and patted dry.
The ingredients consist of fresh pasta sheets that are scattered with roasted tomatoes along with their lovely juice, dollops of store-bought basil pesto (not pictured here), grated parmesan or Pecorino, another drizzle of olive oil and of course the main character, burrata cheese!
little lasagnaslittle lasagna
You can do 2 or 3 layers at a time but I prefer three. You can assemble them on parchment paper that has been brushed with olive oil on a baking sheet, if you’re making quite a few, but I have made this several times since 2012  ( the 2 bottom pictures have been updated in 2019) when I first posted this and now I’ve come to love baking them in individual small casserole dishes.

I just oil the bottom and sides of the baking dish then spread a couple of spoonfuls of marinara on the bottom, then the layering starts.

Pasta sheet, roasted tomatoes with some of their juice, pesto, torn burrata and either Pecorino or Parmigiana sprinkled all over.

Because everything is precooked all you have to do is basically heat them through in a 450 oven until the burrata has melted and the edges are golden, somewhere around 15 minutes or so. Garnish with chopped basil and a few whole roasted tomatoes, ( because it gives a pretty presentation ) and serve immediately!

This is fantastic for a dinner party or a pretty quick mid week meal, just add a fresh green salad along with some crusty bread!

Buon Appetito!


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  1. I am in love with your blog. Unfortunately, I may not always be able to get wonderful ingredients like that fabulous looking burrata, but the recipes are very forgiving and so fresh and authentic. I adore it. Since Im allergic to nuts and cant eat pesto, I did the lasagne with fresh spinach, bechamel sauce and roasted grape tomatoes, sauteed in garlic, onion, fresh basil and evoo for a few minutes. I used a block of whole milk a few slices of whole milk mozzarella on each layer and it melted into the bechamel beautifully. It was so quick, easy, and yummy! Thank You!

  2. Yes Pilar, Just fresh roasted tomatoes were used.

  3. I am not a huge pasta fan unless it’s silky and irresistible as yours looks! My question is- did you only use fresh roasted tomatoes as the photo looks so juicy and with lots of red bits? I don’t want to end up with a “dry” sauce.
    And thank you for the awesome blog.

  4. Burrata…mmmm. Delicious looking dish!

  5. I just found the most delicious use for the last of my summer 2011 pesto. (Of course, I could spoonfeed myself the burrata….)

  6. What a wonderful looking lasagna! So glad to find your blog, look forward to trying the recipe!

  7. MMMmmmmm. This looks so good! I’m going to try grilling some artichokes now too.

  8. Great idea. Thanks for sharing!

  9. Mouthwatering and gorgeous too.

  10. Hello Marie,
    this looks delicious!
    Have a look at my blog, there are awards waiting for you.

  11. I just came across your blog today and I’m already in love – Italian food is my favourite, so I’ll definitely be checking back for more recipes! This looks amazing!

  12. What a gorgeous Meatless Monday or Friday during Lent meal. Hope I can find some burrata!

  13. Hi Marie – gotta love that main character!
    Love the simplicity in this dish, and oh, the color!

  14. I’ve got to get some of those little sheets.

  15. burrata = cibo degli Dei

  16. Wow… what a beautiful dish! I’d love to make these for company.

  17. Oh Marie – These look super delicious, but I don’t know if I’d be able to succeed in getting the burrata into a recipe. I can’t resist just eating it plain whenever I get it.

  18. I’ve never heard of burrata cheese…you teach me SO much, Marie!

    I DO lots of roasted tomatoes in the summer so I am saving this recipe to try then. Thank you so much!

    Now I’m off to find a source for fresh lasagne sheets.


  19. Lasagna has to be one of my favorite meals. Yours looks de vicious as always. Fresh noodles are the best.

  20. Michelle Stevens says

    Check out Maplebrook Fine Cheese in Bennington VT, they are making a delicious domestic Burrata in three sizes 8, 4 & 2 oz. beautiful product!

  21. I love, love, love Burrata. A little bistro near us flies it in from Italy every week during the Spring. I order a few a month from them. It’s pricey! I’ve been the burrata at TJ’s and was a little fearful of buying it. I’m excited to see that you use it! I’d love to get your review of TJ’s product! The owner of the bistro where I order it told me that you can’t get “real” and “tastey” burrata in the US. Perhaps he didn’t want to lose my orders! LOL.
    Thanks for any insight you can provide. If you say it’s a good product, I am running to TJ’s ASAP!
    Love your blog…!

  22. MMMMMMmmmmm…Burata is like ambrosia to me! This looks delicious!

  23. New learning for me…I am not familiar with burrata cheese. The lasagna looks quite tasty!

  24. I am in love w/ those fresh lasagne sheets, so much better than those awful no boil noodles!
    You always inspire me, tomorrow’s recipe is from you!!! xo

  25. what a tasty recipe, I like it, thanks for sharing!have a good week…

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