Zucchini lasagna with ricotta

Name: Zucchini lasagna with ricotta
Prep time: 1 h
Total time: 1 h
Ingredients: 4 pcs Zucchini; 350 g Ricotta; 325 g Mozzarella; 750 g Canned tomatoes; 60 g Parmesan; 1 pcs Egg; 3 pcs Garlic; 10 g Basil; Salt, to taste; 0.5 tsp Ground black pepper

Zucchini replaces pasta sheets, layered with ricotta and tomato sauce.

Per serving: 280 kcal
Time: 60 min
Servings: 8

Protein, fat and carbs per serving

Protein: 18 g 26% of calories
Fat: 17 g 55% of calories
Carbs: 13 g 19% of calories

The share is how many calories each macronutrient supplies: protein and carbs at 4 kcal per gram, fat at 9.

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Ingredients

for 8 servings

Zucchini 4 pcs
Ricotta 350 g
Mozzarella 325 g
Canned tomatoes 750 g
Parmesan 60 g
Egg 1 pcs
Garlic 3 pcs
Basil 10 g
Salt to taste
Ground black pepper 0.5 tsp

Method

Heat the oven to 180 °C. Slice the zucchini lengthwise into thin strips, salt them and pat dry with paper towels after 10 minutes.
Mix the ricotta with the egg, pepper, garlic, chopped basil and half the grated Parmesan.
Spread a little tomato sauce on the bottom of the dish, then layer zucchini, ricotta and grated mozzarella, repeating the layers.
Top with sauce, mozzarella and the remaining Parmesan. Bake for about 40 minutes until golden.