Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients.
Step 2:
Grease the lasagna sheets on both sides with olive oil.
Step 3:
Filling. Wash the zucchini well and grate it on a coarse grater.
Step 4:
Finely chop the basil.
Step 5:
Pass the garlic through the press.
Step 6:
Put the zucchini and garlic in a frying pan, pour 2 tablespoons of water and simmer for about 5 minutes over low heat until soft.
Step 7:
Remove the pan from the heat. Add 150 g of ricotta, basil, salt and pepper.
Step 8:
Mix.
Step 9:
Put a lasagna sheet in a baking dish greased with olive oil, spread half of the zucchini filling on top.
Step 10:
Put another lasagna sheet on the filling. On top – half of the tomatoes in their own juice.
Step 11:
The next lasagna sheet is the remaining zucchini filling.
Step 12:
Put another lasagna sheet on top and spread the remaining tomatoes over it.
Step 13:
Cover with the last sheet of dough. Sprinkle the remaining ricotta and grated parmesan on top. Bake lasagna in preheated to 200 °With about 30 minutes.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Lasagna sheets - 337 kcal/100g
- Ricotta - 174 kcal/100g
- Zucchini - 16 kcal/100g
