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Recipe details
Fresh Ruffled Lasagne Tomato-Parmesan Kebabs
Fresh ruffled lasagne squares are folded around zucchini pieces, threaded onto skewers, and baked over a garlicky tomato sauce. Covered baking steams the pasta and softens the zucchini, while the final uncovered bake lightly browns the pasta edges before Parmesan is added.
≈ 79 kcal/100 g · ≈ 285 kcal/serving
50 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, egg-free120 g
canned crushed tomato200 g
finely grated Parmesan25 g
zucchini, cut into 2 cm chunks80 g
finely diced onion40 g
olive oil10 g
minced garlic3 g
fine salt1.5 g
Cookware and utensils
oven
small baking dish, about 20 x 15 cm
baking parchment
two short wooden skewers, soaked
small saucepan
tongs
Directions
01
Heat the oven to 200°C (400°F) and line the baking dish with parchment.
Products
No products at this step
Action
preheat
Time
5 min
Temperature
200°C / 400°F oven
02
Heat the olive oil in a small saucepan over medium heat.
Products
olive oil — 10 g
Action
heat
Time
1 min
Temperature
medium heat
03
Cook the onion and garlic until softened.
Products
finely diced onion — 40 g; minced garlic — 3 g
Action
cook
Time
4 min
Temperature
medium heat
04
Add the crushed tomato and salt
Products
canned crushed tomato — 200 g; fine salt — 1.5 g
Action
simmer
Time
4 min
Temperature
gentle simmer
05
simmer the sauce until slightly thickened
Products
canned crushed tomato — 200 g; fine salt — 1.5 g
Action
simmer
Time
4 min
Temperature
gentle simmer
06
Spread the tomato sauce in the prepared baking dish.
Products
canned crushed tomato — 200 g; finely diced onion — 40 g; minced garlic — 3 g; olive oil — 10 g; fine salt — 1.5 g
Action
spread
Time
1 min
Temperature
room temperature
07
Fold each fresh lasagne square into an accordion and alternate it with zucchini pieces on the soaked skewers.
Products
fresh ruffled lasagne, durum-wheat semolina, egg-free — 120 g; zucchini, cut into 2 cm chunks — 80 g
Action
thread
Time
8 min
Temperature
room temperature
08
Set the skewers over the sauce and cover the dish tightly with foil.
Products
No products at this step
Action
cover
Time
2 min
Temperature
room temperature
09
Bake the covered skewers until the fresh pasta is tender.
Products
fresh ruffled lasagne, durum-wheat semolina, egg-free — 120 g; zucchini, cut into 2 cm chunks — 80 g
Action
bake
Time
15 min
Temperature
200°C / 400°F oven
10
Remove the foil and bake until the pasta edges are lightly browned.
Products
fresh ruffled lasagne, durum-wheat semolina, egg-free — 120 g
Action
brown
Time
4 min
Temperature
200°C / 400°F oven
11
Sprinkle the Parmesan over the hot skewers and rest for 2 minutes before serving.
Products
finely grated Parmesan — 25 g
Action
finish
Time
2 min
Temperature
hot, off oven
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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