Zucchini Lasagna with Feta Cheese and Basil

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Summer Lovin and Zucchini Lasagna Lovin.

Summer is in the air and summer really makes something to my body - and tastebuds. The comfort food I used to eat during the winter season doesn’t appeal me anymore, and all I want to do is eat fresh, clean, colorful food. Feel me? Yesterday I made this colorful and so delicious zucchini lasagna. It doesn’t consists of any pasta, but only of the zucchini noodles. The red sauce is colorful and the dish is satisfying and… even protein rich too! Top with the feta cheese and basil, and this is a true summer recipe perfection!

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Did I say protein rich?

Yes, this lasagna consist of 2 dl (180 grams) of red lentils, giving it lots of proteins - without having any meat included. Because did you know that lentils in general consists of a very big amount of proteins? This amount of red lentils I have used in this recipe consist of 52 grams proteins! That’s such a great protein amount - and that is without counting in all of the rest proteins in the recipe.

What kind of creme fraiche do I need?

I am lactose intolerant and I can handle eating a little bit of cheese, but yoghurt, ice cream, creams and creme fraiche is a big NO for me. So in this recipe you can either pick an ordinary creme fraiche, a lactose free or even a vegan one like I have. I have used a soy based creme fracieh with chili and paprika flavor, which just gives the whole dish a lot more flavor. If it’s difficult for you to find a creme fraiche with chili/paprika flavor, you can go for a natural one and then also add 1/2 tsp of chili flakes and 2 tsp sweet red paprika powder to the dish.

Pre- cooked in the oven.


THIS RECIPE IS:

  • Vegetarian

  • Gluten Free

  • Pasta Free

  • Protein Rich

  • Fresh food

  • Full of flavor

  • Suiting for the summer season

  • Moisty, creamy and delicious


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Zucchini Lasagna with Feta Cheese and Basil

Approx 4 servings

INGREDIENTS:

1 zucchini

Olive oil

1/2 yellow onion

1 big garlic clove

500 g passed tomatoes

1,5 tsp salt

Black pepper

approx 1/3 cup fresh basil

2 dl (180 g) dry red lentils

2 dl (200 g) cooking fraiche / creme fraiche with pepper and chili flavor*

200 g feta cheese

+ Grated optional yellow cheese or mozzarella if you want to

HOW TO MAKE:

  • Heat oven to 200 degrees C.

  • Slice the zucchini thinly using a cheese slicer or mandolin. Place them on kitchen paper and spread over some salt. Let them lay there for a while so that the water from the zucchini will be absorbed

  • Heat a sauce pan with olive oil. Finely chop the onion. Fry the onion and pressed garlic together until soft. Add the tomatoes, salt and a little bit of pepper and combine. Let it simmer.

  • Meanwhile, pre-boil the lentils in a rather small sauce pan. They need to get softer but not necessarily entirely since they are going to boil together in the tomato sauce again, thereafter.

  • When the lentils are done, add them to the tomato sauce. Add finely chopped fresh basil and combine everything together.

  • At last add the creme fraiche and combine. Taste and see if more salt peppar or pepper/chili is needed (this depends on the taste of the creme fraiche).

  • Cover the bottom of a baking pan with a thin layer of olive oil. Spread out a thin layer of the tomato-lentil-sauce on top. Thereafter place a layer of zucchini, crumble over some feta cheese and possibly also some other cheese if you want to. Cover with tomato sauce again, then zucchini, feta cheese, until you reach the top and finish with feta cheese and cheese.

  • Place in the oven for 40’.

  • Let it cool before serving because otherwise it can be very watery. Garnish with fresh basil and serve.

NOTES:

  • Read about the creme fraiche options in the middle part of the post.


Don’t forget to tag #100kitchenstories and @100kitchenstories on Instagram if you remake any of my recipes.

I’d love to see your recreations!


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