GF, VEG, NF
Zucchini & Ricotta Lasagna! Or is it courgette?? I’m forever at odds with as to what I should call my veggies here in London! This was Richies birthday meal because his ALL time fave is lasagna- and his wish is my command on the food front.
Instead of traditional lasagna pasta I used thinly sliced zucchini- I actually utilized a thick bladed peeler because I don’t yet have a mandolin to get the veggies pasta-thin! it actually worked so well and it went over as a hit! Rich- a lasagna connoisseur- said he couldn’t even tell the difference from a pasta based lasagna
As for alterations - I used a dairy based ricotta, but I actually think it would have tasted THAT much better if I used a plant based one and eggplant totally could also be used if your in a hitch on the vegetable department. Enjoy!
Zucchini & Ricotta Lasagna
Serves 8
Ingredients
-3 large zucchini’s, thinly sliced
-750 g marinara sauce (I used tomato and basil- you could 100% make your own)
-2 bundles basil
-2 tsp oregano
-500 g ricotta (dairy or vegan alternative)
-pinch of salt
-1/4 cup chopped almonds (optional- to serve)
BONUS: a bit of shaved Parmesan on top
Method
1. Preheat the oven to 180C
2. Line the base of a casserole dish with about 1 cup of the tomato sauce. Layer thin slices of zucchini as you would pasta sheets.
3. Whip the ricotta or alternative with the oregano and salt. Dot about 1 tsp every 2 cm apart on the zucchini layer. Place basil leaves in a similar pattern.
4. Disperse another cup of tomato sauce, a layer of zucchini and the ricotta and basil. Continue until your out of ingredients! Add the parmesan on top if using for a bit of extra flare!
5. Bake 45-50 minutes in the oven. Serve with a sprinkle of chopped almonds and a fresh garden salad