Zucchini and Ricotta Lasagna
Pasta and Pizza • Italian
Description
Zucchini and Ricotta Lasagna
Ingredients
- Olive Oil to taste
- Ricotta cheese 15 oz
- Mascarpone Cheese Unagrande 10 oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Young zucchini 20 oz
- Garlic 1 clove
- Dried Rosemary 2 teaspoons
- Ready-made dry lasagna sheets 6 pieces
- Melted Cheese 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 430°F. Grease a rectangular or square baking dish with oil.
Step 2
In a small bowl, mix the ricotta, mascarpone, and season with salt and pepper. In another bowl, combine thinly sliced zucchini, minced garlic, and oregano. Season with salt and pepper and mix well.
Step 3
Layer a third of the zucchini on the bottom of the dish, then place 2 sheets of lasagna on top, followed by a third of the cheese mixture. Repeat the layers 2 more times, and top with mozzarella.
Step 4
Cover the dish with a sheet of foil and bake for 30-35 minutes until cooked through. Remove the foil and brown for an additional 15-20 minutes.
Step 5
Let it sit for about 10 minutes before serving.
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