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Vegetarian lasagna

Vegetarian Lasagna

Delicious lasagna without any meat! This vegetarian version with zucchini, ricotta, and tomatoes is finger-licking good. I wanted a tall lasagna, so I built it in a narrow, deep pan. You could use a square dish and make it lower but wider — 2 sheets per layer (in that case you'll need 6 sheets instead of 5).

Maria

Recipe author

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Composition / ingredients

Servings:

Lasagna sheets

Zucchini

300

Tomatoes (canned diced, in their juice)

200

Ricotta

250

Parmesan

Garlic

Olive oil

Basil (3 sprigs)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 7 g

Fats 21 % 6 g

Carbohydrates 55 % 16 g

149 kcal

GI: 18 / 82 / 0

Cooking method

Step 1:

Prepare the ingredients.
Step 2:

Brush the lasagna sheets with olive oil on both sides.
Step 3:

For the filling: wash the zucchini well and grate it on a coarse grater.
Step 4:

Finely chop the basil.
Step 5:

Press the garlic through a garlic press.
Step 6:

Put the zucchini and garlic in a skillet, add 2 tablespoons of water, and simmer over low heat for about 5 minutes, until soft.
Step 7:

Take the pan off the heat. Stir in 150 g (about ⅔ cup) of the ricotta, along with the basil, salt, and pepper.
Step 8:

Mix.
Step 9:

In a baking dish greased with olive oil, lay down a lasagna sheet and spread half the zucchini filling over it.
Step 10:

Top with another lasagna sheet, then spread half the canned tomatoes over it.
Step 11:

Add the next lasagna sheet and the rest of the zucchini filling.
Step 12:

Lay on another lasagna sheet and spread the remaining tomatoes over it.
Step 13:

Cover with the last sheet. Sprinkle the remaining ricotta and the grated Parmesan on top. Bake in an oven preheated to 400°F (200°C) for about 30 minutes.