Sourdough bread flour
1 x cup. (heaping) of whole wheat flour (suitable for oven and stovetop)
2 tablespoons of all-purpose flour
2 tablespoons of salt
1 egg
1 tablespoon of water
Filling
1 tablespoon of olive oil
1 large bell pepper, sliced thin
1 medium-sized zucchini, sliced thin
Salt and pepper to taste
4 large lasagna noodles
12 cherry tomatoes, halved
Fresh parsley leaves
Fresh thyme leaves (or dried)
Sourdough bread flour
1 x cup. (heaping) of whole wheat flour (suitable for oven and stovetop)
2 tablespoons of all-purpose flour
2 tablespoons of salt
1 egg
1 tablespoon of water
Filling
1 tablespoon of olive oil
1 large bell pepper, sliced thin
1 medium-sized zucchini, sliced thin
Salt and pepper to taste
4 large lasagna noodles
12 cherry tomatoes, halved
Fresh parsley leaves
Fresh thyme leaves (or dried)
To make the dough, combine the two flours and salt in a bowl
Make a well in the center, add the egg and water
Mix well until the dough is smooth and uniform
If necessary, add a little more water
Next, roll out the dough with a rolling pin on a dry surface lightly dusted with flour
Cut into rectangles 15 cm x 9 cm
Cook the dough in plenty of boiling salted water for about 5 minutes (or until al dente)
Remove with a slotted spoon and reserve in a warm place
For the filling, heat some olive oil in a large anti-adhesion frying pan and cook the bell pepper and zucchini on both sides
Season with salt and pepper
To assemble individual portions, place a rectangle of dough, 3 slices of bell pepper and zucchini slightly folded, 3 tomato halves, and 4 lasagna noodle sheets
Distribute the parsley and thyme leaves, drizzle with remaining olive oil, and season with salt and pepper
Make another layer and serve immediately (if desired).
