Vegetable Zucchini Lasagna with Ricotta and Pesto Sauce
Main Dishes • European
Description
Vegetable Zucchini Lasagna with Ricotta and Pesto Sauce
Ingredients
- Courgette 20 oz
- Ricotta cheese 10 oz
- Parmesan Cheese 5 oz
- Basil 0 oz
- Garlic 2 cloves
- Sun-Dried Tomatoes 5 oz
- Chicken Egg 1 piece
- Parsley 0 oz
- Pistachios 0 oz
- Olive Oil 5 fl oz
Step-by-Step Guide
Step 1
Cool 500 ml of water; cut off the ends of the zucchini (they are not needed), then cut 3 cm from both ends of the zucchini; remove the seeds from these parts and boil them in salted boiling water for 2 minutes; cool in ice water.
Step 2
Slice the central part of the zucchini lengthwise into 2 mm thick slices, place on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 355°F for 10 minutes.
Step 3
Crush and peel the garlic, grate the parmesan on a fine grater, finely chop the parsley, and separate the yolk from the white.
Step 4
Dry the boiled parts of the zucchini with a towel, place them in a separate container, add the basil leaves (set aside 5-6 leaves for garnish), garlic, 1/3 of the grated parmesan, 100 ml of olive oil, pine nuts, season with salt and pepper, and blend until smooth.
Step 5
Mix ricotta, 2/3 of the parmesan (set aside a little parmesan), parsley, yolk, 1 tablespoon of olive oil, a pinch of salt and pepper into a homogeneous mass; cut the sun-dried tomatoes into large pieces.
Step 6
In a deep dish, layer half of the baked zucchini strips, pesto sauce, cheese mixture, and sun-dried tomatoes, then the remaining zucchini strips, pesto, cheese mixture, and sun-dried tomatoes, and sprinkle with parmesan on top.
Step 7
Garnish the dish with basil leaves and serve.
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