Zucchini and Tomato Lasagna

An excellent summer lasagna, prepared without meat and unnecessary complications. A tasty vegetable delight that is perfect for the summer heat when we prefer lighter and refreshing dishes.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 52 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 200 g Pasta, noodles, fresh

  • 500 g Small pumpkins

  • 2 pod Garlic, fresh

  • 150 g Cheese, creamy

  • 500 g Tomato, red

  • pieces Salt, table

  • 100 g Cheese, Parmesan, grated

Steps

  1. Wash the tomatoes and make a cross-shaped incision on the rounded side. Blanch them in boiling water for 5-10 seconds to loosen the skin, then drain and cool them.

  2. Clean, wash, and grate the zucchini. Place them in a colander set over a sink or bowl, lightly salt, and mix. Let them sit for a few minutes to release excess water, then squeeze them well with your hands.

  3. Heat olive oil in a pan and quickly sauté the squeezed zucchini while stirring. Add minced garlic and cook the mixture while stirring continuously for 2 minutes. Remove the pan from the heat and transfer the contents to a bowl. Wait for the zucchini to cool to lukewarm, then mix in the mascarpone. Add a little salt and/or pepper if needed.

  4. Preheat the oven to 180°C (350°F). In a small greased baking dish, spread a third of the zucchini mixture evenly over the bottom. Add a layer of sliced tomatoes, followed by a layer of lasagna sheets. Repeat the process once more. After the lasagna sheets, spread the final layer of zucchini mixture and sprinkle grated cheese on top. Bake the lasagna in the preheated oven for 45 minutes or until the top is nicely golden brown.

Nutrition Information (Per 100g)

  • Calories: 127.76 kcal
  • Fat: 6.85 g
    • Saturated Fat: 3.16 g
  • Carbohydrates: 10.22 g
    • Sugars: 0.94 g
  • Protein: 5.17 g
  • Fiber: 0.67 g