Lasagna sheets with cherry tomatoes, eggplant and zucchini

Ingredients

• 150 g flour
• 150 g durum wheat flour
• 2 Eggs
• Salt
• 100 ml lukewarm water
• 8 okra pods
• 4 zucchini
• 350 g cherry tomatoes
• 4 green chili peppers
• 1 handful basil
• olive oil (cold‑pressed)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Mix flour and durum wheat flour. Knead with eggs, salt and water into a smooth pasta dough. Cover with a cloth and let rest for 20 minutes.

2. 2.

   Roll the pasta dough on a floured surface to about 2 mm thickness and cut into rectangles (about 20 x 10 cm). Let dry on kitchen towels.

3. 3.

   Wash zucchini and okra pods. Blanch okra in boiling salted water for 4 minutes, then drain. Slice two zucchinis lengthwise with a vegetable peeler into very thin slices; slice the remaining zucchini into rounds.

4. 4.

   Heat 2 tbsp oil in a pan and sauté zucchini slices until golden‑yellow on both sides over medium heat. Drain excess oil on kitchen paper, season with salt and pepper. Toss tomatoes together with okra and chili peppers in the remaining hot oil (add another 1–2 tbsp if needed). Arrange all vegetables on four plates.

5. 5.

   Bring plenty of salted water to a boil in a large pot. Add pasta sheets portion by portion and cook for about 6 minutes. Remove with a slotted spoon and place directly over the vegetables. Drizzle each plate with 1–2 tbsp olive oil, season with pepper and sprinkle basil before serving.