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Zucchini Lasagna with Ricotta

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Zucchini Lasagna with Ricotta

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Tempo de preparo

65 min(s)


6 servings

Angelita Araújo

  • Ingredients
  • Recipe
  • Zucchini (large)3 unit(s)
  • Ricotta400 g
  • Fresh Sour Cream200 ml
  • Parmesan200 g
  • Garlic02 unit(s)
  • Basil bunch to taste
  • Olive oil5 tablespoon
  • Salt to taste
  • Nutmeg to taste
  • Tomato sauce (I used passata, it's up to you which one to use)1 cup
  • Black pepper to taste
  • Nuts (optional)6 unit(s)
  1. Mash and season the ricotta with salt, pepper, sour cream, basil, nutmeg, half the parmesan, the chopped walnuts, and a drizzle of olive oil. Mix everything and let it rest for 10 minutes to get flavor.
  2. Season the oil with chopped or crushed garlic, it's up to you. But it needs to be really small.
  3. Slice the zucchinis like sheets of lasagna noodles. Try to keep them all the same thickness so they cook evenly. Season with salt and pepper and wait 10 minutes this process will “dehydrate” the zucchini so that it does not release as much water. Smear the slices of zucchini with olive oil seasoned with garlic. Spread 4 tablespoons (soup) of the sauce on the bottom of a roast and make layers with half of the zucchini. Add half of the ricotta filling. Repeat the process ending with the zucchini slices seasoned with the olive oil and garlic. Finish with the rest of the sauce and sprinkle with the Parmesan. Cover with aluminum foil and bake in a preheated oven at 180° for 30 minutes. Remove the paper and leave for another 15 minutes or until golden. Attention the time can vary from oven to oven, ok?! Enjoy your food!

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