Prepare a tomato sauce by heating the olive oil gently with the garlic. Let the garlic soften.
At the slightest hint of colouring, add the canned tomato, along with about 50ml of water, a pinch of salt and half the basil leaves. Bring to a simmer and cook, uncovered, for 20 mins.
Set aside until needed.
Preheat the oven to 200°C
To buid your lasagne, spoon a little bit of the sauce into the bottom of an ovenproof dish (25cm x 30cm), then follow with a layer of lasagne sheets and a quarter of the diced scamorza. Add another layer of sauce and repeat the process three times finishing with a layer of sauce and cheese.
Cover loosely with tin foil and place in the oven for 15 mins. Remove the tin foil and cook for further 10 mins or until golden brown.
Remove the lasagne from the oven and leave to sit for 5 to 10 mins before serving.
Serve it with a fresh green salad.
In 2004 Giorgio Linguanti arrived on the shores of Port Phillip Bay. In only four years this young Sicilian went from not speaking a word of English to opening his own cheese shop and winning an award at the Royal Melbourne Show and has won numerous awards since.
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