Lasagna Caprese

Ingredients:

• 2 packages of 250g Four Cheese Agnolotti
• 1.5 cups heavy cream
• 1 shallot, chopped
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 8 - 10 plum tomatoes, thinly sliced
• 1 cup fresh basil leaves
• 220 g semi-skimmed mozzarella, thinly sliced

Preparation:

1. Preheat oven to 175°C. Cook the agnolotti according to package directions. Drain.
2. Meanwhile, combine the heavy cream and shallots in a large skillet over medium-high heat, stirring occasionally, until the mixture comes to a boil. Reduce the heat to medium and simmer until the cream thickens slightly, about 2 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.
3. Place half the agnolotti in an even layer in a 22x32cm baking dish. Top with sliced ​​tomatoes, basil, and three-quarters of the mozzarella.
4. Top with the remaining agnolotti and mozzarella. Drizzle with the creamy sauce. Bake until golden brown, 25 minutes. Let cool slightly. Sprinkle with Parmesan cheese. Serve.