Lasagna and gratin, Mediterranean

Eggplant gratin with goat cheese

If you like eggplant and goat cheese, this recipe is a must try! To avoid that the gratin becomes too watery you can salt the eggplant or slightly fry before it is used, but I prefer the more efficient method below:

Serves 5

1 onion, chopped
2 garlic cloves, crushed
800 g crushed tomatoes
1 tsp herb salt
0.5 tsp ground black pepper
700 g eggplant (about 2-3), sliced lengthwise into about 1/2 cm thick slices
400 g soft goat cheese, sliced
4-5 sprigs of basil, coarsely chopped
Oil for frying

Heat the oven to 200 °C. Heat the oil in a saucepan and fry the onion for a couple of minutes. Include the garlic the last half-minute. Add the chopped tomatoes, salt and pepper and simmer for about 15 minutes. Place a layer of eggplant slices in an ovenproof dish, followed by a layer of tomato sauce and a layer of goat cheese. Repeat this two more times and gratinate it in the oven for about 35-40 minutes, until it is bubbling and the cheese is browned. Sprinkle the gratin with basil and serve it with rocket salad with olive oil curled over.

Italian, Lasagna and gratin

Lasagna with cottage cheese, zucchini and feta cheese

A tasty lasagne with a rich tomato and cottage cheese sauce layered with zucchini and topped with a lovely touch of saltiness from the feta cheese.

Serves 5

1 onion, chopped
2 carrots, coarsely grated
1 dl dried red lentils, rinsed
500 g cottage cheese
9 lasagne plates
1 zucchini, sliced lengthwise
400 g tomato passata
3 garlic cloves, crushed
2 tbsp tomato paste
2 tsp basil
2 tsp oregano
1 tsp thyme
1 tsp ground chilli pepper
0.5 tsp herb salt
0.5 tsp ground black pepper
200 g feta
Oil for frying

Preheat the oven to 225 °C. Fry the onions for about 30 seconds. Add the carrots and garlic and cook for another couple of minutes. Add the tomato passata, lentils, tomato paste and all the spices and simmer for about 5 minutes. Pull the pan off the heat and stir in cottage cheese. Make three layers of the lasagne plates, sauce and zucchini slices in an ovenproof dish. Start with lasagne sheets at the bottom and finish with sauce on top. Crumble the feta over the top and cook in the oven for about 20 minutes.

Lasagna and gratin, Mediterranean

Pasta gratin with halloumi

A tasty and cheesy pasta gratin with flavours of herbs and vegetables.

Serves 5

300 g pasta
200 g halloumi, diced
2 onions, chopped
2 garlic cloves, crushed
1 zucchini, sliced
250 g cherry tomatoes, halved
70 g fresh spinach
400 g chopped tomatoes
2 tbsp tomato paste
1 tsp herb salt
1 tsp coarsely ground black pepper
1 tbsp oregano
1 tsp thyme
1 pinch cayenne pepper
200 g mozzarella, crumbled
Oil for frying

Preheat the oven to 225 °C. Cook the pasta for about 2/3 of the cooking time stated on the package. Fry the halloumi until it is golden brown. Put it aside. Fry the onions a couple of minutes and include the garlic the last half a minute. Add the crushed tomatoes, tomato paste and all the spices and let simmer for a few minutes. Mix all ingredients, except the mozzarella, in an ovenproof dish. Sprinkle with mozzarella and gratinate in the oven for about 10-15 minutes.

European, Fusion, Lasagna and gratin, Patties and burgers

Green pea and carrot patties with potato gratin

These are very tasty pea and carrot patties which go very well together with potato gratin.

Serves 4

Pea and carrot patties
5 dl green peas
2 onions
2 carrots
2 garlic cloves, crushed
2 tsp marjoram
1 tsp herb salt
0.5 tsp black pepper
2 dl soy or chickpea flour

Blend all ingredients in food processor to a coarse batter (alternatively mash the peas, chop the onions and grate the carrots and mix with the other ingredients). Shape the batter into patties and fry them on low heat until they are browned on both sides. Serve the patties with potato gratin (recipe below) and a green salad.

Potato gratin
800 g potatoes, sliced (preferably with skin on)
1 leek, sliced
2 garlic cloves, crushed
1 tbsp thyme
1.5 tsp herb salt
2 dl cream
3 dl milk
3 dl grated cheese

Heat the oven to 200 °C. Mix potatoes, leek, garlic, thyme and salt in an ovenproof dish. Pour in the cream and milk and top with grated cheese. Gratinate in the over for about 45 minutes.