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Lasagna with Zucchini and Ricotta and Eat Me At

The recipe by Ivanka Cherukha
Lasagna with Zucchini and Ricotta and Eat Me At
50
Time, min
4
Portions
7/10
Complexity
6
Num-ingr
Ingredients
  • 1 pack (350g) of minced Eat Me At
  • 1 (400ml) of canned tomatoes (or trade winds)
  • 1 bulb
  • 1 tsp dried garlic
  • 1 tbsp. oregano
  • 2-3 zucchini or zucchini (about 1 kg)
  • 1 ricotta (250g) 
  • 50 gr. of hard Parmesan cheese
  • 100 gr. mozzarella
  • Salt
Preparation
Lasagna with Zucchini and Ricotta and Eat Me At

We offer you a recipe for "light" lasagna, where instead of dough sheets zucchini slices are used, instead of a fat béchamel sauce - ricotta, well, instead of minced meat, you know what to take;)

Ricotta in the vegan version can be replaced with pre-soaked cashews.

Prepare zucchini:
1

Cut zucchini into thin slices, salt and set aside.

Lasagna with Zucchini and Ricotta and Eat Me At
Bolognese sauce:
2

Fry the chopped onion. Add minced meat, after a while throw in canned tomatoes, dried garlic and 1 tsp. salt. Stew for up to 10 minutes to get the liquid.

Lasagna with Zucchini and Ricotta and Eat Me At
Ricotta sauce:
3

Grate hard cheese on a grater, mix with ricotta, salt and pepper (half a teaspoon).

Lasagna with Zucchini and Ricotta and Eat Me At
Collecting lasagna.
4

Collecting lasagna. Turn on the oven at 180 ° C. Rinse the zucchini from the salt, get rid of excess water and (preferably) fry a little on the grill pan. Put a layer of zucchini, a layer of Bolognese, a layer of ricotta sauce in a baking dish. Repeat another layer. Lay the top with zucchini. If you grilled zucchini - sprinkle the top of lasagna with mozzarella and bake for 20 minutes. Otherwise, bake lasagna for 30 minutes, sprinkle with mozzarella 10 minutes before completion.

Lasagna with Zucchini and Ricotta and Eat Me At
Lasagna with Zucchini and Ricotta and Eat Me At
Lasagna with Zucchini and Ricotta and Eat Me At
Bon appetit!