Zucchini and Ricotta Lasagna (Print Version)
# Ingredients:
→ For the layers
01 -
200g of grated parmesan cheese
02 -
8 sheets of lasagna pasta
03 -
400g of tomato sauce
→ For the filling
04 -
400g of ricotta
05 -
3 zucchinis
06 -
A small sprinkle of ground nutmeg
→ Herbs and seasonings
07 -
One garlic clove
08 -
An onion
09 -
2 tbsp of olive oil
10 -
Salt and pepper to taste
# Instructions:
01 -
Heat the olive oil, then cook the minced onion and crushed garlic. Stir in the tomato sauce, add salt and pepper, and let it simmer for about 15 minutes.
02 -
Shred the zucchinis and gently sauté them in a skillet. Take the pan off the heat and mix in ricotta, nutmeg, and a pinch of salt and pepper.
03 -
In a baking dish, layer as follows: tomato sauce, pasta, then the zucchini-ricotta mixture. Repeat this for a total of three layers. Finish with grated parmesan on top.
04 -
Set your oven to 180°C and bake for 30–40 minutes until the lasagna has a golden crust.
# Notes:
01 -
You can make it ahead and warm it up later.
02 -
Swap parmesan for pecorino if you’d like.