Zucchini Ricotta Lasagna (Print Version)
# Ingredients:
→ For the layers
01 -
200g grated Parmesan cheese
02 -
400g tomato sauce
03 -
8 lasagna pasta sheets
→ For the filling
04 -
400g of ricotta cheese
05 -
A dash of grated nutmeg
06 -
Three zucchinis
→ Herbs and seasonings
07 -
Salt and pepper
08 -
2 tablespoons olive oil
09 -
1 onion
10 -
1 garlic clove
# Instructions:
01 -
Heat up the olive oil and cook the chopped onion with the minced garlic. Stir in the tomato sauce, season it with salt and pepper, then let it simmer for 15 minutes.
02 -
Grate the zucchinis, then sauté them in a pan. Off the heat, mix them with ricotta, nutmeg, salt, and pepper.
03 -
In a baking dish, layer the tomato sauce, pasta sheets, and the zucchini-ricotta mix. Repeat this three more times. Top it off with the Parmesan.
04 -
Bake it in the oven at 180°C for about 30-40 minutes until it turns golden brown.
# Notes:
01 -
You can make it ahead of time and reheat it as needed.
02 -
Feel free to swap Parmesan for Pecorino if you'd like.