Vegetarian lasagne

Name: Vegetarian lasagne
Total time: 1 h 20 min
Yield: 2
Ingredients: 5 Lasagne sheets; 300 g Zucchini; 200 g Tomatoes; 250 g Ricotta; 40 g Parmesan; 1 cloves of garlic Garlic; 1 tablespoon Olive oil; 10 g Basil; to taste Ground black pepper; to taste Salt

Delicious lasagna can be made without meat! Vegetarian lasagna with zucchini, ricotta and tomatoes. Delicious - you'll lick your fingers! I wanted to make a tall lasagne, so I shaped it in a tall, narrow pan. You can take a square shape and make a short but wide lasagna - 2 sheets in each layer (then you will need not 5, but 6 sheets).

54

2515

Emma Smith

Recipe author

Calories

761kcal

Protein

36g

Fat

31g

Carbs

82g

*Nutrition per serving

Ingredients

Servings: 2

5

300g

200g

250g

40g

1cloves of garlic

1tablespoon

10g

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 20 mins

STEP 1
Prepare the ingredients.
STEP 2
Brush lasagna sheets on both sides with olive oil.
STEP 3
Filling. Wash the zucchini well and grate it on a coarse grater.
STEP 4
Finely chop the basil.
STEP 5
Pass the garlic through a press.
STEP 6
Place the zucchini and garlic in a frying pan, pour in 2 tbsp. l. water and simmer for about 5 minutes over low heat until soft.
STEP 7
Remove the pan from the heat. Add 150 g ricotta, basil, salt and pepper.
STEP 8
Mix.
STEP 9
Place a sheet of lasagne in a baking dish greased with olive oil and spread half of the zucchini filling on top.
STEP 10
Place another lasagna sheet over the filling. On top - half of the tomatoes in their own juice.
STEP 11
The next lasagna sheet is the remaining zucchini filling.
STEP 12
Place another sheet of lasagne on top and distribute the remaining tomatoes over it.
STEP 13
Cover with the last sheet of dough. Sprinkle the remaining ricotta and grated Parmesan on top. Bake the lasagna in a preheated oven at 200°C for about 30 minutes.