🍝 Fresh Lasagne Sheets with Roasted Vegetables

Name: Fresh Lasagne Sheets with Roasted Vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g flour; 150 g semolina; 2 eggs; salt; 100 ml lukewarm water; 8 okra pods; 4 zucchini; 350 g cherry tomatoes; 4 green chili peppers; 1 handful basil; olive oil (cold-pressed); salt; pepper (freshly ground)

429 kcal · 30 min · 4 servings

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Ingredients

150 g flour
150 g semolina
2 eggs
salt
100 ml lukewarm water
8 okra pods
4 zucchini
350 g cherry tomatoes
4 green chili peppers
1 handful basil
olive oil (cold-pressed)
salt
pepper (freshly ground)

Instructions

1. Mix the flour with the semolina in a bowl.
2. Add the eggs, a pinch of salt, and some water.
3. Knead the ingredients into a smooth dough.
4. Cover the dough with a cloth.
5. Let the dough rest for 20 minutes.
6. Dust a work surface with flour.
7. Roll out the dough to about 2 mm thickness.
8. Cut out rectangles measuring approx. 20 x 10 cm.
9. Place the dough sheets on a kitchen towel.
10. Let the sheets dry slightly.
11. Wash the zucchini and okra pods thoroughly.
12. Bring salted water to a boil in a pot.
13. Add the okra pods to the boiling water for 4 minutes.
14. This short cooking method is called blanching.
15. Remove the okra pods and let them drain.
16. Take two zucchinis.
17. Slice them into paper-thin lengthwise strips using a peeler.
18. Slice the rest of the zucchini into regular rounds.
19. Heat 2 tablespoons of oil in a pan.
20. Fry the zucchini slices until golden brown on both sides.
21. Use medium heat for this.
22. Place the fried slices on kitchen paper.
23. Remove excess oil by blotting them briefly.
24. Season the zucchini with salt and pepper.
25. Wash the tomatoes.
26. Add the tomatoes, okra pods, and chili peppers to the pan.
27. Toss the vegetables in the remaining oil over high heat.
28. Add another 1-2 tablespoons of oil if necessary.
29. Arrange all the vegetables on 4 plates.
30. Bring plenty of salted water to a boil in a large pot.
31. Add the dough sheets to the water in batches.
32. Cook the sheets for approx. 6 minutes.
33. Lift the pasta out with a slotted spoon.
34. Place the hot dough sheets directly onto the vegetables.
35. Drizzle each dish with 1-2 tablespoons of olive oil.
36. Pepper the dishes to taste.
37. Sprinkle everything with fresh basil.
38. Serve the dishes immediately.

Nutrition per serving

kcal: 429
Protein: 17 g · Fett/Fat: 12 g · Carbs: 62 g