Zucchini Lasagna Ricotta (Print Version)
# Ingredients:
→ Veggies and Herbs
01 -
1 garlic clove
02 -
3 zucchinis
03 -
1 onion
→ Dairy and Seasoning
04 -
A pinch of ground nutmeg
05 -
200g of grated parmesan
06 -
A bit of salt and pepper
07 -
400g of ricotta cheese
→ Pasta and Sauce
08 -
400g of tomato sauce or puree
09 -
8 lasagna sheets
10 -
2 tablespoons of olive oil
# Instructions:
01 -
Chop up the onion and crush the garlic. Heat them with olive oil in a pot until they’re lightly browned. Pour in the tomato sauce, season with some salt and pepper, and simmer for 15 minutes on low heat.
02 -
Coarsely grate the zucchinis. Heat them in a pan with some olive oil and garlic. Take the pan off the heat, then mix in the ricotta, ground nutmeg, and a bit of salt and pepper.
03 -
Preheat your oven to 180°C. Spread one spoonful of tomato sauce across the bottom of a baking dish. Place a layer of lasagna sheets, then add one-third of the zucchini and ricotta mixture, followed by one-third of the tomato sauce. Keep repeating these layers two more times.
04 -
Sprinkle grated parmesan on top (you can add some between layers too). Bake in the oven for 30 to 40 minutes, or until the cheese is bubbly and golden.
# Notes:
01 -
You can just grate the zucchinis and cook them for about 5-10 minutes with some garlic in olive oil.
02 -
This dish can be prepped ahead of time and warmed up when you’re ready to eat.