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Home Lasagnette alla Rens Kroes

Recipes

Rens and I share the same idea about healthy eating: it should absolutely be delicious, fresh, homemade, and you shouldn't have to spend hours in the kitchen. Her book is a collection of wonderful healthy recipes—breakfast, lunch, dinner, as well as 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 set to 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 (laos)
1 tsp curry powder
1 tsp turmeric
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 a little oil in a pan and fry 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. Keep stirring frequently. 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 over it and then add the tomato slices. Next put the goat cheese on top 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 create nice layers.

4. The lasagnette goes into the oven for 15 minutes and you 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 zucchini slices so the layers stack neatly.

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

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