← All recipes

🍝 Zucchini and Cream Cheese Lasagna

534 kcal · 30 min · 4 servings

Ingredients

• 4 zucchini
• salt
• pepper
• 150 g heavy cream
• 300 g cream cheese (30 % fat in dry matter)
• 100 g low-fat quark
• 1 clove garlic
• 2 sprigs basil
• 2 sprigs parsley
• 2 sprigs mint
• 2 sprigs lemon balm
• 150 g smoked salmon
• 1 tbsp olive oil

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Slice the zucchini lengthwise into thin slices.
3. 3. Season the zucchini slices with salt and pepper.
4. 4. Whip the cream until stiff.
5. 5. Mix the whipped cream with the cream cheese and quark.
6. 6. Peel the garlic clove.
7. 7. Finely chop the garlic.
8. 8. Stir the chopped garlic into the cream cheese mixture.
9. 9. Wash all the herbs.
10. 10. Shake the herbs dry.
11. 11. Pluck the leaves from the stems.
12. 12. Finely chop the herbs.
13. 13. Chop the salmon.
14. 14. Stir the salmon, herbs, and oil into the cream cheese mixture.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Place the raw zucchini slices side by side in a suitable dish, overlapping them like roof tiles.
17. 17. Layer the cream cheese mixture over the zucchini slices.
18. 18. Chill the lasagna in the refrigerator for 2 hours.
19. 19. Cut the finished lasagna into pieces.
20. 20. Serve the lasagna.

Nutrition per serving

• kcal: 534
• Protein: 26 g · Fett/Fat: 43 g · Carbs: 10 g