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🍲 Square Zucchini Lasagna with Pecorino

480 kcal · 50 min · 4 servings

Ingredients

• 400 g Zucchini
• 250 g Ricotta
• 50 g Pecorino Romano
• 400 g Passata (strained tomatoes)
• 125 g Mozzarella
• 2 EL Olive oil
• 1 Handvoll Basil
• 1 TL Salt
• 1/2 TL Pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Slice the zucchini lengthwise into thick strips to get about 8 long sheets.
3. 3. Brush a baking dish with the olive oil.
4. 4. Mix the ricotta with half of the grated Pecorino, salt, and pepper in a bowl.
5. 5. Spread a thin layer of tomato sauce on the bottom of the baking dish.
6. 6. Place 4 zucchini sheets side by side in the dish and spread the ricotta mixture over them.
7. 7. Cover the filling with more zucchini sheets and a layer of sauce.
8. 8. Drape the remaining zucchini sheets over the edges to seal the inside.
9. 9. Pour the remaining tomato sauce over the lasagna and sprinkle the rest of the Pecorino and mozzarella pieces on top.
10. 10. Bake the lasagna for 25 minutes in the oven until the cheese is bubbling and golden brown.
11. 11. Let the lasagna rest for 5 minutes before serving with fresh basil.

Nutrition per serving

• kcal: 480
• Protein: 28 g · Fett/Fat: 24 g · Carbs: 42 g