Sort ingredients
helen
QR Code
Listen
Pdf
Heat the oven to 200C/390F/gas 6.
In a large bowl or jug, mix the passata with the oil, half a teaspoon of salt, garlic, chilli, lentils, olives, capers and lemon zest. Tear in half the basil leaves.
Spoon a quarter of the sauce into an ovenproof dish roughly 20cm x 30cm, tear over a third of one of the balls of mozzarella, then cover with pasta sheets. Repeat for another two layers.
Finish with a final layer of sauce, then tear over the second ball of mozzarella, sprinkle with salt and pepper and the remaining basil, and drizzle with a little more olive oil.
Bake for 30-40 minutes, until the mozzarella is deeply golden. Serve with a sharply dressed salad (I mix it with lemon, cider vinegar, mustard and extra-virgin olive oil, and toss through a bowl of green leaves).