Deconstructed Vegetable Lasagne

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Deconstructed Vegetable Lasagne
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
For the noodles
150 grams Pastry flour
150 grams Durum wheat
2 eggs
salt
100 milliliters lukewarm water
For the vegetables
8 Okra
4 Zucchini
350 grams Cherry tomatoes
4 green chili peppers
1 handful Basil
olive oil
salt
peppers (freshly ground)
How healthy are the main ingredients?
BasileggsaltZucchiniolive oil

Preparation steps

1.

For the noodles: Combine flour and semolina. Knead with eggs, salt and water to form a smooth dough. Cover with a cloth and let rest for 20 minutes. 

2.

Roll out dough on a floured surface to about 2 mm (approximately 1/15 inch) thick. Cut into 20x10 cm (approximately 8x4 inch) rectangles. Let noodles dry on a tea towel.

3.

For the vegetables: Rinse zucchini and okra. Blanch okra in salted water for 4 minutes and drain. Cut 2 zucchini with a peeler lengthwise into thin slices. Slice remaining zucchini. 

4.

Heat 2 tablespoons oil in a pan and fry zucchini over medium heat on both sides until golden brown. Remove and drain on paper towels. Season with salt and pepper. Add 1-2 tablespoons of oil to pan. Rinse tomatoes and cook with okra and chile peppers over high heat. Arrange vegetables on 4 plates.

5.

Cook pasta in portions in a large pot of boiling salted water for about 6 minutes. Remove out with a slotted spoon and serve directly on vegetables.

Drizzle each serving with remaining olive oil, season with pepper and serve garnished with basil.