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🥒 Zucchini Ravioli Lasagna with Tuna

480 kcal · 45 min · 4 servings

Ingredients

• 2 große (ca. 600 g) Zucchini
• 250 g Fresh cheese (spreadable)
• 1 Dose (185 g abtropfgewicht) Tuna in own juice (drained)
• 200 g Cherry tomatoes
• 200 g Mozzarella (sliced)
• 50 g Parmesan (grated)
• 1 Handvoll Basil (fresh)
• 1 Prise Salt
• 1 Prise Black pepper

Instructions

1. 1. Preheat the oven to 200 degrees Celsius convection mode. Cut off the ends of the zucchini.
2. 2. Slice the zucchini lengthwise into very thin slices (about 2 mm thick), similar to pasta sheets. Place the slices on a kitchen towel to absorb excess moisture.
3. 3. Mix the fresh cheese with the drained tuna, half of the Parmesan, and a few basil leaves. Season with salt and pepper.
4. 4. Halve the cherry tomatoes. Place a layer of zucchini slices in a baking dish.
5. 5. Spread half of the tuna-fresh cheese mixture over the zucchini slices. Distribute the halved tomatoes on top.
6. 6. Add another layer of zucchini and repeat the layers until all ingredients are used up. Finish with a layer of zucchini.
7. 7. Place the mozzarella slices on top of the lasagna. Sprinkle the remaining Parmesan over it.
8. 8. Bake the lasagna for 25 minutes in the oven until the cheese is golden brown and the zucchini is soft.
9. 9. Let the lasagna rest for 5 minutes before cutting it.
10. 10. Serve the lasagna hot with fresh basil.

Nutrition per serving

• kcal: 480
• Protein: 35 g · Fett/Fat: 18 g · Carbs: 45 g