Zucchini & Ricotta Vegetarian Lasagna

Delicious lasagna can be made without meat! Vegetarian lasagna with zucchini, ricotta and tomatoes. Delicious — youʼll lick your fingers! I wanted to make a tall lasagne, so I shaped it in a tall, narrow pan. You can take a square shape and make a short but wide lasagna — 2 sheets in each layer (then you will need not 5, but 6 sheets).
cook time: 1h 20 min
Chloe Benton
Zucchini & Ricotta Vegetarian Lasagna

Nutrition Facts (per serving)

149
Calories
6g
Fat
16g
Carbs
7g
Protein

Ingredients (2 portions)

Basic:

Lasagne sheets 5 pc

Filling:

Zucchini 300 g
Tomatoes 200 g
Ricotta 250 g
Parmesan 40 g
Garlic 1 clove
Olive oil 1 tbsp
Basil 10 g
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Brush lasagna sheets on both sides with olive oil.

Step 3

Step 3
Filling. Wash the zucchini well and grate it on a coarse grater.

Step 4

Step 4
Finely chop the basil.

Step 5

Step 5
Pass the garlic through a press.

Step 6

Step 6
Place the zucchini and garlic in a frying pan, pour in 2 tbsp. l. water and simmer for about 5 minutes over low heat until soft.

Step 7

Step 7
Remove the pan from the heat. Add 150 g ricotta, basil, salt and pepper.

Step 8

Step 8
Mix.

Step 9

Step 9
Place a sheet of lasagne in a baking dish greased with olive oil and spread half of the zucchini filling on top.

Step 10

Step 10
Place another lasagna sheet over the filling. On top — half of the tomatoes in their own juice.

Step 11

Step 11
The next lasagna sheet is the remaining zucchini filling.

Step 12

Step 12
Place another sheet of lasagne on top and distribute the remaining tomatoes over it.

Step 13

Step 13
Cover with the last sheet of dough. Top with remaining ricotta and grated Parmesan. Bake lasagna at 200°C for about 30 minutes.

Additional rubrics

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