Veggie recipe for Zucchini and Ricotta Cheese Lasagna that you can throw together and chuck in the oven. Simple and delicious.
12 pcs of lasagna pasta
4 small zucchinis, sliced lengthwise
300 grams of ricotta cheese
1/2 teaspoon of white pepper
1/2 teaspoon of nutmeg
1 tablespoon of dried oregano
1/2 cup of grated parmesan
150 grams of mozzarella, cubed
400 ml of passata tomato sauce
fresh basil leaves
1 teaspoon of butter
Mix ricotta, egg, mozzarella, parmesan, white pepper, nutmeg and oregano.
Butter heatproof dish, place layer of lasagna pasta, top with zucchini slices, pour 1/4 of cheese mixture, top with zucchini slices, basil and tomato sauce.
Repeat layers using remaining ingredients.
Last layer of lasagna pasta should be only sprinkled with cheese mixture and tomato sauce.
Bake in preheated oven at 180 C degrees for about 30 minutes then turn off the oven and keep lasagna for another 30 minutes.
*Use heatproof dish with lid. Bake all the time with lid on.
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