Courgettes yellow and green, waiting patiently in my vegetable drawer since the last market, it must be said that I had purchased without having a recipe in mind. And then, after a stint in the Italian in the corner, sheets of lasagna in my cart, I could only honor my zucchini !!! Then, after a little gymnastics to grate my zucchini by hand, here is a good dish of lasagne zucchini, ricotta and tomato ready to be devoured !
The result is very lightweight even though it is not very aesthetic, I’ll grant you that… !!! The zucchini, throw a still in the tooth, and the cheese adds a touch of delicacy… yes, we dare to have fun !
Lasagne zucchini, ricotta and tomato
Ingredients (for 4 people)
- 600 g zucchini
- 5 small leaves to lasagna fresh
- 40 cl of passata of tomato
- 250 g ricotta cheese
- 70 g of grated pecorino cheese
- 1 clove of garlic
- 1 drizzle of olive oil
- Salt and pepper
Preheat the oven to 200°.
Wash and grate the zucchini. Mix the ricotta cheese and the crushed garlic clove. Mix well, add half of the pecorino and season.
In a baking dish, pour a drizzle of olive oil and a little tomato sauce. Add a sheet of lasagne, then a layer of tomato sauce and a layer of zucchini. Repeat the operation and finish with a sheet of lasagna covered with tomato sauce.
Finally, add the rest of the pecorino on top.
Bake for 20-25 minutes.
Good lasagna !