🥒 Zucchini Lasagna with Ricotta & Sage

Name: Zucchini Lasagna with Ricotta & Sage
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g Zucchini; 250 g Low-fat Ricotta Cheese; 40 g Parmesan, grated; 300 ml Tomato Purée; 10 g Fresh Basil; 15 ml Olive Oil; 5 g Salt; 2 g Pepper

410 kcal · 55 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g Zucchini
250 g Low-fat Ricotta Cheese
40 g Parmesan, grated
300 ml Tomato Purée
10 g Fresh Basil
15 ml Olive Oil
5 g Salt
2 g Pepper

Instructions

1. Preheat the oven to 200 degrees Celsius. Slice the zucchini into 4 mm thick lengthwise strips. Grease a baking dish with some oil.
2. Mix the ricotta with half of the Parmesan, salt, and pepper in a bowl. Wash and tear the basil leaves.
3. Season the tomato purée with salt, pepper, and half of the basil. Layer the bottom of the dish with zucchini strips.
4. Spread a layer of cheese mixture, followed by tomato sauce and zucchini. Repeat layers twice. Finish with the remaining cheese.
5. Bake the lasagna for 35 minutes in the oven until the surface is golden brown. Let it rest for 5 minutes.

Nutrition per serving

kcal: 410
Protein: 22 g · Fett/Fat: 24 g · Carbs: 28 g