Satarash Lasagna

The Satarash is a light stew originally from the Balkans made of peppers, tomatoes, onions and condiments. Our amazing chef Marcela Sambon offers a reinterpretation of this dish by adding some lasagna pasta sheets and plenty of cheese. In case you are missing something feel free to add zucchinis and eggplants!

Ingredients:  

  • 1 kg tomatoes (any kind, it can also be cherry tomatoes)

  • 500 g bell pepper

  • 2 large onions

  • 3 garlic cloves

  • 50 g butter

  • Salt

  • Pepper

  • Olive oil

  • Parsley

For the lasagna:

  • 400 g (fresh) lasagna pasta sheets

  • 100 g parmesan cheese (grated)

  • 3 tbsp creme fraiche

  • 1 egg

  • 100 g grated mozzarella cheese

  • Olive oil

  • Blooming thyme

  • Salt

  • Pepper

Instructions:

  1. Slice the onions in smaller bite size pieces and chop garlic into tiny pieces. Sauté onions on some olive oil. Slice bell peppers on equal bite size pieces and tomatoes too. 

  2. If you are not a fan of tomato skin you can boil tomatoes shortly, peel them and then slice them. 

  3. Once the onion is becoming tender, add garlic, stir a little and then add bell peppers and tomatoes. Stir again. Season with salt and pepper and add just 50-100 ml of water. 

  4. Cook veggies on medium heat and stir occasionally. Cook for about 30 minutes or until the liquid from the veggies had become a nice smooth sauce. 

  5. To make it creamy, add butter and parsley. Season to taste. You can also use some chili peppers if you like it spicy. When Satarash is done it would be a good idea to cool it or you can start making lasagna right away.

Lasagna
  1. Making lasagna is really easy. In the ovenproof dish put some olive oil on the bottom and start layering lasagna in the following order: Pasta, Satarash 2-3 tbsp, parmesan cheese.

  2. Once you are out of satarash sauce, top layer should be pasta. On the last pasta layer, spread the mixture of creme fraiche, egg, salt, pepper. Then, cover with a thick layer of mozzarella cheese and spread some blooming thyme leaves and flowers for extra taste. You can also use some oregano. 

  3. Bake in the preheated oven at 200°C for about 30 minutes or until the melted cheese is golden

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RECIPE BY MARCELA SAMBON