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 !

Written by Doc

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