Instructions

1. Slice the tomatoes in half or quarter then lightly squeeze out the seeds. Mince them then set aside.
2. Rinse the capers in running water then lightly squeeze out the liquid.
3. In small bowl, mix the capers, dried oregano, parsley, garlic, salt and extra virgin olive oil. Use an immersion blender to smoothen the mixture. Adjust the taste according to your taste. Mix it with the minced tomatoes and set aside.
4. Over high heat, bring a pot of water to a boil. Add some salt then cook the lasagna sheets 1 or 2 at a time. Follow cooking time according to the packaging. Usually, it is 2-3 minutes.
5. When cooked, take out the lasagna sheet from the water and spread it out on a clean kitchen dishtowel to dry it out. Transfer it to a plate carefully. Put a parchment paper on top of it so that the next cooked lasagna that you will put on top will not stick to it.
6. To prepare the pouches, slice a lasagna sheet in two then spoon some tomato mixture in the middle.
7. Collect all the ends of the lasagna sheet and press together to close. Tie with a fresh chive close it well.