🍲 Zucchini and Mozzarella Lasagna with Fresh Basil Sauce

Name: Zucchini and Mozzarella Lasagna with Fresh Basil Sauce
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g Zucchini; 200 g Fresh Mozzarella Ball; 40 g Parmesan (grated); 10 g Fresh Basil Leaves; 2 Stück Garlic Cloves; 30 ml Olive Oil; 400 g Canned San Marzano Tomatoes; 5 g Salt; 2 g Black Pepper (ground)

450 kcal · 55 min · 4 servings

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Ingredients

300 g Zucchini
200 g Fresh Mozzarella Ball
40 g Parmesan (grated)
10 g Fresh Basil Leaves
2 Stück Garlic Cloves
30 ml Olive Oil
400 g Canned San Marzano Tomatoes
5 g Salt
2 g Black Pepper (ground)

Instructions

1. Wash the zucchini and slice them lengthwise into thin slices (approx. 3-4 mm thick).
2. Place the zucchini slices on a baking sheet lined with parchment paper and arrange them slightly overlapping.
3. Drizzle olive oil and a portion of the salt over the slices and press them in lightly.
4. Bake the zucchini for 15 minutes in the preheated oven at 200 degrees Celsius.
5. Finely chop the garlic cloves and mix them with the pureed tomatoes, remaining salt, and pepper.
6. Cut the mozzarella into cube-shaped pieces and roughly tear the basil leaves.
7. Layer half of the zucchini in a baking dish, add the tomato sauce, then the mozzarella cubes, and finally the remaining zucchini.
8. Sprinkle the Parmesan and basil leaves on top.
9. Bake the lasagna for 20 minutes at 200 degrees Celsius until the cheese is golden brown.
10. Remove the lasagna from the oven and let it rest for 5 minutes before serving.

Nutrition per serving

kcal: 450
Protein: 22 g · Fett/Fat: 24 g · Carbs: 35 g