🍲 Zucchini-Ravioli Lasagna with Pesto

Name: Zucchini-Ravioli Lasagna with Pesto
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Zucchini; 250 g Low-fat ricotta cheese; 50 g Parmesan (grated); 150 g Pesto Genovese; 200 g Mozzarella (slices); 1 Stk. Egg; 1 Prisen Salt and pepper

480 kcal · 45 min · 4 servings

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Ingredients

500 g Zucchini
250 g Low-fat ricotta cheese
50 g Parmesan (grated)
150 g Pesto Genovese
200 g Mozzarella (slices)
1 Stk. Egg
1 Prisen Salt and pepper

Instructions

1. Preheat the oven to 200 degrees Celsius (conventional heat).
2. Wash the zucchini and slice it into very long, thin strips (approx. 2 mm thick) using a vegetable peeler or mandoline.
3. Mix the ricotta, egg, half of the Parmesan, salt, and pepper in a bowl to form a creamy mixture.
4. Place a zucchini strip on a board, spread a teaspoon of the cheese mixture in the center, and fold the zucchini over to create a packet.
5. Moisten the bottom of a baking dish with a little pesto. Place the zucchini packets side by side in the dish.
6. Pour the remaining pesto over the packets and place the mozzarella slices on top.
7. Sprinkle with the remaining Parmesan. Bake the lasagna for 25 minutes in the oven until the cheese is melted and golden brown.
8. Let the lasagna rest for 5 minutes before portioning.

Nutrition per serving

kcal: 480
Protein: 22 g · Fett/Fat: 28 g · Carbs: 38 g