Lasagna is one of those fabulous Italian dishes which can bring the whole family together. A good homemade lasagna is hard to resist.
My favourite one is lasagna with asparagus and ham that my mum makes and then the classic meat lasagna of course. If I am having people around for dinner it is easy to make a large lasagna the day before and then just pop it in the oven when they arrive.
This time I have tried a zucchini lasagna with ricotta, mozzarella and tomato sauce without using any pasta. Something different, still very tasty and lighter too.
Maybe an idea for the weekend!
- Prep Time : 30 minutes
- Cook Time : 50 minutes
- Yield : 4
Chop the shallot finely and stir fry it in a pan with 2 tbsp of olive oil.
Add the tomato sauce, the fresh torn basil leaves, salt and pepper. Cook for about 15 minutes over a medium heat.
Wash and trim the zucchini; with a potato peeler or a mandolin slice them thinly. Heat up a pan or a griddle pan and cook the zucchini slices for a minute each side enough to soften them.
In a bowl mix the ricotta, with the eggs, salt and pepper and 2 tbsp of grated parmigiano cheese. Chop the mozzarella.
In a baking dish spread a thin layer of tomato sauce, a layer of zucchini, the ricotta mixture, the mozzarella and a sprinkle of parmigiano cheese. Continue in layers until the end of your ingredients.
Finish off with a layer of zucchini and a generous sprinkle of parmigiano cheese.
Bake at 180C / 350F for 30 minutes. Let it rest for a few minutes before serving.
Check out my video on how to prepare it:
More lasagna? Check out my vegetable and mushroom lasagna too.