Zucchini with Ricotta Lasagna (Print Version)
# Ingredients:
→ Veggies and herbs
01 -
3 zucchini
02 -
1 onion
03 -
1 clove of garlic
→ Dairy and seasonings
04 -
400g of ricotta
05 -
200g of grated parmesan
06 -
1 pinch of freshly grated nutmeg
07 -
Salt and black pepper to taste
→ Pasta and sauce
08 -
8 lasagna sheets
09 -
400g of tomato sauce or puree
10 -
2 tablespoons of olive oil
# Instructions:
01 -
Chop the onion finely and crush the garlic. Cook them in a pot with olive oil until they turn golden. Stir in the tomato sauce, add salt and pepper, and let it simmer on low for about 15 minutes.
02 -
Grate the zucchini coarsely. Cook them in a pan with some olive oil and garlic. Once done, mix in ricotta, a pinch of fresh nutmeg, salt, and pepper (off the heat).
03 -
Heat up your oven to 180°C. Take a baking dish and start with a spoonful of the tomato sauce. Place a layer of pasta sheets, followed by a third of the zucchini-ricotta mixture and a third of the sauce. Repeat this layering two more times.
04 -
Top everything with a layer of grated parmesan (you can sprinkle some between layers too). Bake for 30 to 40 minutes, or until you see the lasagna develop a nice golden crust.
# Notes:
01 -
You can just grate the zucchini and quickly cook them for 5-10 minutes with garlic and a bit of olive oil.
02 -
Feel free to make this dish ahead of time and warm it up when you want to serve.