{"id":3024,"date":"2015-09-01T07:30:26","date_gmt":"2015-09-01T05:30:26","guid":{"rendered":"http:\/\/www.life-magazine.be\/nl\/?p=3024"},"modified":"2017-03-30T11:47:40","modified_gmt":"2017-03-30T09:47:40","slug":"volkorenlasagne-met-zomergroenten","status":"publish","type":"post","link":"https:\/\/www.fiftyandmemagazine.be\/nl\/culinair\/volkorenlasagne-met-zomergroenten","title":{"rendered":"Recept: Volkorenlasagne met zomergroenten"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span><p style=\"text-align: justify;\"><strong><span style=\"color: #ff6600;\">D<\/span>e zomer schenkt ons groenten in overvloed. Een goed idee om ze te verwerken in een lasagne! Vergeet de zware versie met bechamelsaus en gehakt, probeer eens een lasagne van koolrabi en tomaat.<\/strong><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/Chou-life-magazine.jpg\"><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3025\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/Chou-life-magazine.jpg\" alt=\"Chou-life-magazine\" width=\"600\" height=\"354\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h2 class=\"titel-4\"><span style=\"color: #ff6600;\">INGREDI\u00cbNTEN<\/span><\/h2>\n<ul class=\"list list-ingredients\">\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"6\">6<\/span>\u00a0volkoren lasagnebladen<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0ui<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"2\">2<\/span>\u00a0teentjes knoflook<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"300\">300<\/span>\u00a0g koolrabi<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"200\">200<\/span>\u00a0g trostomaten<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"2\">2<\/span>\u00a0takjes tijm<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"1\">1<\/span>\u00a0takje rozemarijn<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"2\">2<\/span>\u00a0el Becel Original (vloeibaar) (20 g)<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"175\">175<\/span>\u00a0g h\u00fcttenk\u00e4se<\/li>\n<li style=\"text-align: justify;\"><span class=\"ingredient-value\" data-original-qty=\"4\">4<\/span>\u00a0el basilicum, fijngesneden<\/li>\n<li style=\"text-align: justify;\">extra nodig: 2 kleine ovenschaaltjes van ca. 18 x 10 cm (of ovenvaste borden)<\/li>\n<\/ul>\n<h2 class=\"titel-4\"><span style=\"color: #ff6600;\">BEREIDINGSWIJZE (VOOR 2 PERSONEN)<\/span><\/h2>\n<ol>\n<li style=\"text-align: justify;\">Kook de lasagnebladen 8 minuten in ruim kokend water. Giet ze af en spoel ze met schoon water. Pel en snijd de ui in reepjes, pel en hak de knoflook. Was de koolrabi schoon onder stromend water en schaaf of snijd hem in dunne plakken. Kook ze in water in ca. 4 minuten net gaar. Was en snijd de tomaten in dunne plakjes. Pluk de tijm en de rozemarijnblaadjes van de steeltjes. Verwarm de oven voor tot 180 \u00b0C.<\/li>\n<li style=\"text-align: justify;\">Verhit de Becel Original in een ruime koekenpan met antiaanbaklaag en fruit de ui met de knoflook. Voeg de uitgelekte plakken koolrabi en de tijm en rozemarijn toe en bak ze zachtjes 3 minuten mee. Breng op smaak met peper. Meng de h\u00fcttenk\u00e4se met de helft van de basilicum en peper naar smaak.<\/li>\n<li style=\"text-align: justify;\">Leg in elk schaaltje of op elk bord een lasagnevel verdeel de koolrabi en de plakken tomaat erover en dek af met de rest van de vellen. Verdeel de h\u00fcttenk\u00e4se erover en zet de schaaltjes 10 minuten in de voorverwarmde oven. Neem de schaaltjes uit de oven en verdeel de rest van de basilicum erover. Serveer de lasagne in de schaaltjes.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><strong><a href=\"http:\/\/www.becel.be\/nl\/lekkere-recepten\/lasagne-met-koolrabi-en-tomaat\/\" target=\"_blank\">www.becel.be<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><strong><span style=\"color: #ff6600;\">Nieuwsgierig naar meer gezonde voedingstips?<\/span> Ontdek hier hoe u gezond kan eten voor uw hart! <a href=\"http:\/\/www.life-magazine.be\/nl\/3010-becel-gezond-eten-voor-je-hart.html\" target=\"_blank\">Klik hier<\/a><\/strong><\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/Brood-life-magazine.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-3011\" src=\"http:\/\/www.life-magazine.be\/nl\/wp-content\/uploads\/2015\/07\/Brood-life-magazine.jpg\" alt=\"Brood-life-magazine\" width=\"600\" height=\"354\" \/><\/a><\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Leestijd:<\/span> <span class=\"rt-time\"> 2<\/span> <span class=\"rt-label rt-postfix\">minuten<\/span><\/span>Een lichte, zomerse versie van de klassieke lasagne met tomaat en koolrabi.<\/p>\n","protected":false},"author":2,"featured_media":3778,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[8],"tags":[325,56,369],"class_list":["post-3024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-culinair","tag-becel","tag-gezondheid","tag-recept"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recept: Volkorenlasagne met zomergroenten - Fifty &amp; 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