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Zucchini & cheese lasagna
Ingredients
- 12 pcs of lasagna pasta
- 4 small zucchinis, sliced lengthwise
- 300 grams of ricotta cheese
- 1 egg
- 1/2 teaspoon of white pepper
- 1/2 teaspoon of nutmeg
- 1 tablespoon of dried oregano
- 1/2 cup of grated parmesan
- 150 grams of mozzarella, cubed
- 400 ml of passata tomato sauce
- fresh basil leaves
- 1 teaspoon of butter
Instructions
- Mix ricotta, egg, mozzarella, parmesan, white pepper, nutmeg and oregano.
- Butter heatproof dish, place layer of lasagna pasta, top with zucchini slices, pour 1/4 of cheese mixture, top with zucchini slices, basil and tomato sauce.
- Repeat layers using remaining ingredients.
- Last layer of lasagna pasta should be only sprinkled with cheese mixture and tomato sauce.
- Bake in preheated oven in 180 C degrees for about 30 minutes then turn off the oven and keep lasagna for another 30 minutes.
- Serve.
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