Homemade Zucchini Lasagna (Print Version)
# Ingredients:
→ Lasagna Dough
01 -
200g of all-purpose flour
02 -
2 eggs
03 -
A tablespoon of olive oil
→ Filling Ingredients
04 -
1 garlic clove
05 -
1kg of zucchini
06 -
One mozzarella ball
07 -
10g of grated Parmesan
→ Sauce Components
08 -
20g of Parmesan cheese
09 -
8 pieces of purple basil leaves
10 -
1 teaspoon of olive paste
11 -
25cl of light cream
12 -
2 pieces of sun-dried tomatoes
13 -
A tablespoon of pine nuts
# Instructions:
01 -
In a mixing bowl, combine the flour, eggs, and olive oil. Knead the mixture until the dough feels smooth and consistent. Let it rest for two hours.
02 -
Flatten the dough into square or rectangular shapes that fit your cooking dish.
03 -
In a pot, warm up the cream with the Parmesan, basil, olive paste, pine nuts, and dried tomatoes. Bring it to a boil, then remove it from the heat and let the flavors combine as it sits.
04 -
Slice the zucchini into circular pieces. Sauté them in a pan with olive oil, minced garlic, salt, and pepper. Once done, drain off any liquid.
05 -
Preheat your oven to 180°C. Spread some sauce at the bottom of your dish. Layer the dough sheets, zucchini, and sauce alternately. Finish off with mozzarella and Parmesan on top. Bake in the oven for 25-30 minutes.
# Notes:
01 -
You can prepare the dough the night before and store it in the fridge.
02 -
Pre-made lasagna sheets from the store can save time.