pasta

Zucchini and lentil lasagna

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Zucchini and lentil lasagna
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Zucchini and lentil lasagna

Course: dinner, Recipes
Servings

8

servings
Prep time

55

minutes
Cooking time

30

minutes
Total time

1

minute

This lasagna recipe uses no pasta and little cheese and is more satisfying than any other lasagna and includes lentils for a protein boost!

Ingredients

  • Lasagna

  • 1kg zucchini (approx. 3 pieces of medium size)

  • 4 tomatoes

  • 300g red lentils

  • Olive oil

  • 4 cloves of garlic

  • 750ml milk or alternative milk

  • 100g butter, margarine or 80ml sunflower oil

  • Flour

  • 100g grated cheese

  • Pepper, salt

  • Breading

  • 1 egg and a spoon of milk (some plant milk, 1 tsp egg replacer powder, or soya flour can be substituted)

  • Breadcrumbs

Directions

  • Wash the red lentils and cook them in twice the amount of water until they are soft. Season with salt, pepper, and 2 cloves of crushed garlic. Add enough olive oil to make a spreadable mixture.
  • Cut the zucchini into 1cm slices, toss in the egg mix and the breadcrumbs. In batches, fry in oil until golden brown.
  • At the same time, make the béchamel sauce in a separate sauce pan. Heat the butter/oil then sprinkle in 2 tbsp flour and whisk to mix. Add the milk and cook briefly, stirring, until a thick mixture. Season to taste with salt, pepper, spices, and the remaining garlic.
  • Cut the tomatoes into thin slices.
  • Alternate layers of béchamel sauce, zucchini slices, soft lentils, and tomatoes in a baking dish. Sprinkle the top layer of tomatoes with cheese.
  • Bake in the preheated oven for approx. 30 minutes at 175 degrees until the cheese on top is golden brown.

Notes

    Saskia’s handmade gnocchi

    by
    handmade gnocchi
    Saskia's handmade gnocchi
    Print

    Saskia’s handmade gnocchi

    Servings

    6

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Total time

    1

    hour 

    10

    minutes

    Gnocchi is one of the most delicious homemade pasta recipes to try. Using shredded, boiled potatoes and combining them with some all-purpose flour, egg and salt, you can create a tasty Italian dish that is protein-rich! Place them in boiling water with some salt and cook until they rise to the top – then enjoy this simple yet amazing savory dish!

    Ingredients

    • For the gnocchi

    • 1 kg of potatoes

    • 300 grams of all-purpose flour

    • salt to taste

    • For the sauce

    • 150 grams butter

    • Sage or other fresh herbs

    • Garlic

    • Lemon zest

    Directions

    • Boil the potatoes until they are soft, shred them with a grater, then squeeze the excess water out and wait until they are cool.
    • Mix the potatoes with the other ingredients, make a dough and let it rest for at least 2 hours covered with a cloth.
    • Make some long and thin “snakes” with the dough and cut into small pieces. 
    • Boil a pot of water, add the gnocchi handful by handful, making sure they don’t stick together.
    • When they come to the surface take them out.
    • Butter sauce
    • Place a smaller pot in the boiling water.
    • Melt some butter.
    • Add fresh herbs and garlic. Lemon zest works great also, let your imagination free!

    Recipe Video

    Notes

    Whole grain pasta with roasted pepper pesto & feta

    by
    pasta with feta
    Whole grain pasta with roasted pepper pesto & feta
    Print

    Whole grain pasta with roasted pepper pesto & feta

    Course: Recipes
    Servings

    4

    servings
    Prep time

    10

    minutes
    Cooking time

    30

    minutes
    Total time

    40

    minutes

    Another fast, easy and tasty recipe where we can use our beautiful peppers. The combination is full of vitamins, with the high nutritional value of the whole grain pasta, making this recipe a healthy choice that anyone would love!

    Ingredients

    • 400gr fresh peppers

    • 500gr whole grain pasta

    • 2 cloves of garlic

    • 1/4 bunch of fresh basil

    • 100gr feta

    • olive oil

    • salt & pepper

    • 1 tablespoon of turmeric

    Directions

    • Cut the top of the peppers and take out the seeds. Cut the peppers in two and place them in an oven pan with a little bit of olive oil, salt and pepper and grill them in the oven for 30 minutes in 200°C.
    • When they are ready, let them cool for a few minutes and then place them in a blender, add the garlic, feta, basil, turmeric, salt, pepper, olive oil and blend until smooth.
    • Meanwhile, boil some water, add the pasta, let boil for as long the package suggests and mix frequently.
    • When the pasta is ready add it to a bowl, and mix it with the pepper pesto that you prepared earlier, add salt, pepper, olive oil, some leaves of basil and some extra feta on top.

    Notes

    • Hope you enjoy! Please share your thoughts and pictures with us.