Vegetarisch Glutenvrij vega

Vegetarian Zucchini Lasagna

This delicious vegetarian zucchini lasagna is a healthy and flavorful variation on the classic Italian lasagna. Instead of pasta, we use thin slices of zucchini and add a rich tomato sauce and a creamy ricotta-basil filling. Ready in no time, it's a great dinner for weeknights.

Preparation Time
30 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 3 medium zucchinis
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 500 grams of ricotta cheese
  •  Handful of fresh basil, chopped
  • 1 egg
  • 800 grams of tomato sauce
  • 150 grams of shredded mozzarella cheese
  •  Salt and pepper to taste
  • 2 tablespoons of olive oil
Nutritional Facts
fat 32g
kcal 520
carbs 28g
protein 28g

Instructions

  1. 1 Preheat the oven to 200 degrees Celsius.
  2. 2 Slice the zucchinis lengthwise into thin slices using a mandoline or a sharp knife.
  3. 3 Heat the oil in a pan and sauté the onion and garlic until soft.
  4. 4 Add the tomato sauce and simmer over low heat.
  5. 5 In another bowl, mix the ricotta, basil, and egg. Season with salt and pepper.
  6. 6 Spread a thin layer of the tomato sauce in a baking dish.
  7. 7 Layer zucchini slices on the sauce, followed by a layer of the ricotta mixture. Repeat these layers until all ingredients are used up, ending with a layer of sauce.
  8. 8 Sprinkle the lasagna with the shredded mozzarella cheese.
  9. 9 Bake in the preheated oven for 25-30 minutes, or until the cheese is golden brown and bubbly.
  10. 10 Let the lasagna rest for 5 minutes before serving. Enjoy!