Homemade zucchini lasagna (Print Version)
# Ingredients:
→ Lasagna Dough
01 -
1 tablespoon olive oil
02 -
200g of all-purpose flour
03 -
2 eggs
→ Filling
04 -
1 clove of garlic
05 -
1kg zucchini
06 -
1 ball of mozzarella
07 -
10g of grated parmesan
→ Sauce
08 -
8 leaves of purple basil
09 -
1 teaspoon of tapenade
10 -
25cl of light cream
11 -
20g of parmesan cheese
12 -
1 tablespoon of pine nuts
13 -
2 pieces of sun-dried tomatoes
# Instructions:
01 -
In a bowl, combine the flour, eggs, and olive oil. Knead it until you get a smooth, uniform ball. Let it rest for 2 hours.
02 -
Roll out the dough into squares or rectangles that match the size of your baking dish.
03 -
Heat the cream in a pan with the basil, parmesan cheese, sun-dried tomatoes, tapenade, and pine nuts. Bring it to a boil, then take it off the heat and let the flavors soak in.
04 -
Slice the zucchini into rounds. Cook them in a pan with some olive oil, minced garlic, salt, and pepper. Drain off any extra liquid.
05 -
Preheat your oven to 180°C. Spread a layer of sauce in the bottom of the dish. Layer the pasta, zucchini, and sauce alternately. End with a layer of mozzarella and parmesan cheese on top. Bake for 25-30 minutes.
# Notes:
01 -
The dough can be made ahead of time and kept in the fridge overnight.
02 -
To save time, store-bought lasagna sheets can be used.