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🍝 Zucchini Lasagna with Cream Cheese

259 kcal · 30 min · 4 servings

Ingredients

• 10 whole wheat lasagna sheets
• salt
• 2 tbsp olive oil
• 3 zucchini
• 60 g mixed herbs (3 bunch; e. g. parsley, chives, dill, basil)
• 2 garlic cloves
• 400 g cream cheese (30 % fat in dry matter)
• 100 g sour cream
• pepper
• 5 g mint (2 sprig)

Instructions

1. 1. Fill a large pot with water and add salt. Bring it to a boil.
2. 2. Cook the lasagna sheets in the boiling water until al dente, following the package instructions.
3. 3. Remove the sheets one by one from the water.
4. 4. Let them drain and cool down.
5. 5. Drizzle the cooled sheets with a little olive oil.
6. 6. Wash the zucchini and trim the ends.
7. 7. Slice the zucchini lengthwise into thin slices.
8. 8. Blanch the zucchini slices in boiling salted water for one minute.
9. 9. Remove the zucchini from the water.
10. 10. Rinse them with cold water to stop the cooking process.
11. 11. Let the zucchini drain well.
12. 12. Wash the herbs and shake off excess water.
13. 13. Finely chop the herbs.
14. 14. Peel the garlic cloves.
15. 15. Finely chop the garlic.
16. 16. Mix the cream cheese with the sour cream in a bowl.
17. 17. Season the mixture with salt and pepper.
18. 18. Fold in the chopped herbs.
19. 19. Fold in the chopped garlic.
20. 20. Place two or three lasagna sheets slightly overlapping on a serving plate.
21. 21. Spread the cream cheese mixture over the sheets.
22. 22. Arrange the zucchini slices on top in an overlapping pattern.
23. 23. Repeat the layering process until all ingredients are used up.
24. 24. Finish the lasagna with a final layer of zucchini.
25. 25. Wash the mint and shake off excess water.
26. 26. Pluck the mint leaves from the stems.
27. 27. Garnish the finished lasagna with the mint leaves.

Nutrition per serving

• kcal: 259
• Protein: 17 g · Fett/Fat: 16 g · Carbs: 10 g