Lasagnette alla Rens Kroes

Ingrédients

• 1 zucchini
• 1 small red onion
• 10 mushrooms
• 2 cloves of garlic
• 350 g canned tomatoes (with juice)
• 1 egg
• 1 tsp galangal (laos)
• 1 tsp curry powder
• 1 tsp turmeric
• a pinch of cayenne pepper
• salt & pepper
• 80 g soft goat cheese
• 2 tomatoes
• fresh parsley
• olive oil

Préparation

1. 1

   1. Preheat the oven to 180°C. 2. Use a cheese slicer to make long slices of the zucchini. Finely chop the onion, mushrooms and garlic, heat a little oil in a pan and fry together for 3 minutes. Now add all the spices, salt and pepper to taste, the canned tomatoes with their juice and the egg. Stir well, then add a tablespoon of goat cheese and let it simmer for about 5 minutes. Keep stirring frequently. Grease the baking dish with a little oil and slice the tomato and the remaining goat cheese.

2. 2

   3. Place a layer of zucchini in the dish, pour the mixture over it and then add the tomato slices. Next put the goat cheese on top and then another layer of zucchini. I had chosen a dish that was too large and therefore didn’t have enough mixture for another layer, but if you do, you can of course create nice layers. 4. The lasagnette goes into the oven for 15 minutes and you serve it with some fresh parsley. Enjoy!