Zucchini lasagna with ricotta and basil

This recipe uses vegetables instead of dough. This zucchini lasagna is a great option for those who follow the figure.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Zucchini or zucchini 4 pieces
• Salt to taste
• Ricotta 350 g
• Egg 1 piece
• Ground black pepper ¹⁄₄ tsp spoons
• Garlic 3 cloves
• Basil ¹⁄₄ – ¹⁄₂ bunch
• Parmesan 60 g
• Tomato sauce 700-800 g
• Mozzarella 300-350 g

Cooking method

• Slice the courgettes lengthwise into thin strips. Place them in a single layer on paper towels and sprinkle with salt. Pat dry with dry towels after 10 minutes.

• Combine the ricotta, egg, pepper, chopped garlic, chopped basil and half the grated Parmesan.

• Lightly brush the bottom of the dish with the tomato sauce. Put the ingredients in several layers in the following order: courgette, ricotta mixture, grated mozzarella.

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• Brush the top layer of zucchini with tomato sauce, cover with mozzarella and the second half of the Parmesan.

• Bake at 180 ° C for about 40 minutes, until the cheese is browned.

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