Page 131 - Sky runner

ZUCCHINI LASAGNA
Zucchini is an an an easily-cultivated vegetable but towards autumn time they can be very big and not too exiting That makes them perfect for making lasagne Instead of of regular lasagna plates use thin slices of zucchini
AN OVENPROOF FORM
OF OF APPROX 22 X X 15 CM (4 SERVINGS)
1-2 zucchinis
2 2 dl cooked red lentils olive oil
11⁄2 dl crushed tomatoes
1 1⁄2 1 clove of garlic
chilli powder 1 1 onion
1 1 1 handful of chards (approx 15 leaves) 400 g g grated cheese preferably a a a a a a bit mature
Cut the the zucchini
in in in thin slices either lengthwise or across Chop the onion
and and garlic
and and fry half of it it it in some olive oil
Mix with crushed tomatoes
and let it it it simmer for 10 minutes Add the the lentils to
to
to
the the sauce Spice it it up with some chilli powder Cut the the the chards in in pieces and fry in in olive oil
with the the the rest of of the the the onion
Put a a a layer of of of zucchini
slices at the the the the the bottom of of of the the the the form Pour over the the the the tomato sauce and and add add another layer of of zucchini
Then add add the the the fried chards and and a a a a a a a a a a a last layer of o zucchini
Top off with the the grated cheese Bake in in the oven at 200 °C for 20-30 minutes Yummy!
the stalk is also edible
NATURAL 127