I just loooove food – whether it’s about making or eating it ;)! I often try out new recipes or create them myself. In this rubric I will keep you posted about ‘soulfood’: delicious recipes that will feed your beautiful soul!
One of my all time favorites is lasagne! It’s easy to make, it looks festive and your guests surely want to have the recipe afterwards. So, succes guarenteed!
Ingredients (4-5 persons)
~ 1 Onion
~ 2 Cloves of garlic
~ 2-3 Tablespoons of rice bran oil
~ 1 Eggplant
~ 1 Zucchini
~ 3 Tomatoes
~ 1 Sweet pepper
~ 400 Grams of canned tomatoes (diced or whole)
~ 70 Grams of tomato paste
~ 1 Vegetable bouillon cube
~ 1-2 Tablespoons of olive oil
~ 1 Tablespoon of basalmic vinegar
~ 1 Teaspoon of mango vinegar
~ 1/2 Glass of water
~ 1-2 Teaspoons of mixed Italian herbs (fresh and/or dried)
~ 1 Teaspoon of sweet pepper powder
~ Sea salt
~ Black pepper
~ 1 Pack of oven-ready lasagne sheets (or 2 sliced zucchinis)
~ 2 Mozzarella balls (125 grams each)
~ 150 Grams of grated pasta cheese (vegetarian mozarella)
1.~ Heat the (rice bran) oil, chop the onion and vegetables, squeeze the garlic and bake it all together in a big pan for about 10-15 minutes.
2.~ After 10-15 minutes, add the peeled tomatoes, tomato paste, bouillon cube, drizzle some olive oil, basalmic vinegar, mango vinegar, water and season with the herbs, sweet pepper powder, sea salt and black pepper. Keep it on the stove for about 15-20 minutes more until you have a vegetable sauce.
3.~ Slice the mozarella balls and preheat the oven at about 100-150 ℃.
4.~ Cover the bottom and the sides of the baking dish with some lasagne sheets (or zucchini slices) and pour some sauce over it and top it off with some mozarella slices. Continue following these steps for the other layers.
5.~ Scatter the grated cheese on top of the lasagne and it’s ready to be baked in the oven!
6.~ Bake for +/- 30-45 minutes at 180-220 ℃ until the cheese on top looks gratinated and your lasagne is ready to be served!
*Tip: you can serve the lasagne with a mixed salad of rocket salad, cucumber, cherry tomatoes, olives and/or capers and roasted pine nuts on the side.