Zucchini and Ricotta Lasagna

Here is a delicious recipe for Zucchini and Ricotta Lasagna:

Zucchini and Ricotta Lasagna

Ingredients:

• 3 medium zucchini, thinly sliced (lengthwise)
• 400g ricotta
• 2 cups tomato sauce (homemade or your favorite)
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 egg
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil
• Fresh basil leaves for garnish (optional)

Instructions:

1. Prepare the Zucchini:

• Preheat the oven to 180°C.
• In a frying pan, heat a little olive oil and sauté the zucchini slices for 2-3 minutes on each side until soft. Set aside.

1. Prepare the Ricotta Filling:

• In a bowl, mash the ricotta and mix with the egg, oregano, salt and pepper.

1. Assemble the Lasagna:

• In a baking dish, place a layer of tomato sauce on the bottom.
• Add a layer of zucchini, followed by a layer of the ricotta mixture and a layer of mozzarella cheese.
• Repeat the layers until the ingredients are gone, finishing with tomato sauce and mozzarella cheese on top.
• Sprinkle Parmesan cheese over the last layer.

1. To roast:

• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.

1. Serve:

• Remove from the oven and let cool for a few minutes. Garnish with basil leaves if desired and serve.

Tips:

• You can add other vegetables, such as spinach or mushrooms, to increase the nutritional value of the lasagna.
• For a lactose-free version, replace the ricotta and cheese with plant-based options.

Enjoy!