Sunday, November 13, 2011

Vegetable Lasagna

Last summer, I discovered that Coop had recipe cards and that they basically showcased a different item in a dish. They change them out seasonally and you can find them at either the front of the store or near the item being showcased.  The cards are all in German which has helped me learn a lot of words as well.  This is one of my favorites.  It is a summer recipe, but I think it works equally well for fall.  You can eat it as a main dish or as a side.

What you need: (for 2 people)
1 diced small onion
1 minced clove of garlic
1 Tbsp olive oil
4 diced tomatoes
1/2 dl vegetable bouillon
salt and pepper to taste
1 Tbsp basil, coarsely chopped
400 g zucchini (about 3  large ones or 4 smaller ones)
1.8 dl saucen halbrahm (runnier version of sour cream)
100 g Sbrinz cheese

Put the oil in a pan and heat it up.  Add the garlic and onion. When slightly tender, add the tomatoes for a minute or two.  Add the broth and simmer on low heat for 5 minutes.

Cut the zucchini into thin slices - this is the hardest part I think.  You can use a cheese grater/mandolin or I used a potato peeler this time.  You want thin slices as these are your 'noodles'.

Lay 3 slices overlapping in a small dish.  If you have a small rectangular ramekin, they are perfect, otherwise you can use a baking dish and create little aluminium foil pockets in them for the individual 'lasagnas'.

On your first layer of zucchini spoon out about 3/4 of a Tbsp of the tomato/onion mixture. On top of that about 3/4 of a Tbsp of the saucen halbrahm. Place some Sbrinz on top of that.  Using the rolled kind, I unrolled them (they are made of 2 slices) and put the 2 slices on top.

Repeat this for a total of 3 layers (more if you have leftovers).  If you have some rolls left, place those on top and bake for 30 minutes at 200 C.

Either serve in the ramekin or let sit a minute and transfer to a plate.  There will be juice. Enjoy!

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