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Zucchini and Ricotta Lasagna

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Ingredients for 4 servings:

  • 1 zucchini
  • 1 can of tomatoes, pureed
  • 1 cup ricotta
  • salt and pepper
  • some paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

low carb and vegetarian

Wash the zucchini and cut lengthwise into slices about 5 mm thick. Pre-cook these in the oven under the broiler for 5-10 minutes to release some of the water. First, place a layer of tomatoes in a baking dish. Season with salt, pepper, and paprika. Arrange a layer of zucchini slices on top. Spread the ricotta on top. Add another layer of passata and seasoning. The final layer should be ricotta. Bake in the oven at about 160 degrees Celsius (convection oven) for 20 minutes. The ricotta can be slightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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