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Home Lasagnette alla Rens Kroes

Lasagnette alla Rens Kroes

Name: Lasagnette alla Rens Kroes
Prep time: 50 min
Total time: 50 min
Yield: 2-3
Cuisine: Italian
Ingredients: 1 zucchini; 1 small red onion; 10 mushrooms; 2 cloves of garlic; 350 g canned tomatoes (with juice); 1 egg; 1 tsp galangal; 1 tsp curry powder; 1 tsp turmeric (kurkuma); a pinch of cayenne pepper; salt & pepper; 80 g soft goat cheese; 2 tomatoes; fresh parsley; olive oil

Recipes

Rens and I share the same idea about healthy eating: it should absolutely be tasty, fresh, homemade and you shouldn’t have to spend hours in the kitchen. Her book is a collection of delicious healthy recipes; breakfast, lunch, dinner but also snacks and drinks.

Recipe

Lasagnette alla Rens Kroes

A healthy, gluten-free lasagne where thin slices of zucchini replace the pasta. With a spicy tomato sauce, mushrooms and creamy goat cheese, this dish is quick and easy to make.

Course	Main course
Kitchen	Italian
Servings	2-3

Preparation time

Preparation time	50 min
Time in oven	15 min
Total	50 min

Equipment

Oven at 180°C
baking dish
frying pan
cheese slicer

Ingredients

1 zucchini
1 small red onion
10 mushrooms
2 cloves of garlic
350 g canned tomatoes (with juice)
1 egg
1 tsp galangal
1 tsp curry powder
1 tsp turmeric (kurkuma)
a pinch of cayenne pepper
salt & pepper
80 g soft goat cheese
2 tomatoes
fresh parsley
olive oil

Lasagnette alla Rens Kroes

1. Preheat the oven to 180°C.

2. Use a cheese slicer to make long slices of the zucchini. Finely chop the onion, mushrooms and garlic, heat some oil in the pan and sauté them together for 3 minutes. Now add all the spices, salt and pepper to taste, the canned tomatoes with their juice and the egg. Stir well, then add a tablespoon of goat cheese and let it simmer for about 5 minutes. Be sure to keep stirring. Grease the baking dish with a little oil and slice the tomato and the remaining goat cheese.

3. Place a layer of zucchini in the dish, pour the mixture on top and then add the tomato slices. Next put the goat cheese over that and then another layer of zucchini. I had chosen a dish that was too large and therefore didn’t have enough mixture for another layer, but if you do you can of course make nice layers.

4. Bake the lasagnette for 15 minutes and serve it with some fresh parsley. Enjoy!

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This recipe is wonderfully light and full of flavor thanks to the combination of galangal, curry and turmeric. Use a cheese slicer or vegetable peeler to make nice, even slices of zucchini so the layers stack well.

Serve the lasagnette straight from the oven with a handful of fresh parsley on top. Lovely as a light lunch or as a starter for dinner.

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