Pst! Natalie Vijfhuizen shares her fantastic (secret) lasagna recipe
Barts CookbookHave you seen it pass by yet? Our online recipe book chock full of delicious dinner plans. You no longer have to worry endlessly about your shopping list and you can now fully plan your week. And that's why we ask the expert, the non-expert and even the person who would rather not enter the kitchen at all. Recipes from and for easy cooks or seasoned kitchen princesses. Today we stand with Natalie Vijfhuizen in the kitchen. Whether Natalie is a kitchen princess? Yes indeed! On her instagram accounts she regularly places the most delicious dishes and all without meat. Mouth watering from the first post ever to the last. We mean, look at that! Especially when it comes to her famously good lasagna goes. Really, she is really known for her lasagna. So it's high time spill some beans (they are not included, no worries) and share the secret recipe!
- Lasagna sheets
- About 8 tomatoes
- Passata or frito
- Small can of tomato puree
- 2 large cloves of garlic
- 2 onions
- 1 zucchini
- 1 eggplant
- Bowl of fresh pesto
- Agave syrup (or sugar if you don't have it at home)
- Salt
- Fresh basil
- 2 balls of Buffalo mozzarella
- Optionally grated cheese of your choice
- Large baking dish
- Olive oil
How do I do that? Want to make a lasagna like that? Natalie explains. watch and learn… We start by turning on the oven: at 200º degrees. Then cut the zucchini and eggplant in half lengthwise. Place this in the oven while it preheats. They remain in this for about 20 to 25 minutes.
We move on to the most important thing: the tomato sauce! Cut all the tomatoes into wedges, press the garlic and chop the onion coarsely. First fry the onion and garlic in olive oil in a large wok or frying pan. Then add the tomatoes and fry well. Add the can of tomato paste and stir well again. Then add a pack of passata or frito to the tomatoes, season with salt and a sprig of fresh basil and finally (secret ingredient!) about 2 tablespoons of agave syrup. Let it simmer for a while...
In the meantime, check the oven, what do the zucchini and eggplant look like? They must be reasonably cooked in the oven. You can then cut them into large cubes and then fry them in a pan with a bowl of fresh pesto. Place this mixture on low heat. NB; leave the oven on for the lasagna!
In the meantime, you can blend the tomato mixture with a hand blender into a smooth sauce.
Grease the oven dish with a thin layer of olive oil and start with the lasagna sheets. Follow this with a layer of tomato sauce, not too thin. Do this again, on the second layer add half of the zucchini-eggplant mixture. Add the second half to the third layer. I usually stick to 3 layers, but you can of course add another layer.
Then top with buffalo mozzarella and grated cheese. This goes into the oven for about 40 minutes at 200 degrees. Always check whether the leaves are done and There you go! You have the most delicious lasagna ever. Enjoy your meal!
