Zucchini Ricotta Lasagna recipe - ingredients, nutrition and when to eat it
This lasagna is made by layering thinly sliced zucchini with ricotta and tomato sauce, then baking it in the oven.
This lasagna is made by layering thinly sliced zucchini with ricotta and tomato sauce, then baking it in the oven. The bright taste of tomato goes well with the mild, creamy cheese. It makes a great dinner with plenty of vegetables.
Western · 45 minutes to cook
Tips: Pat the zucchini dry to keep the lasagna from getting watery.
Tips: If your baking dish is small, layer the zucchini and sauce two or three times to help it hold its shape.
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Ingredients (1 serving)
- Korean zucchini — 1 pc
- Ricotta cheese — 100 g
- Tomato sauce — 0.5 cup
- Mozzarella — 40 g
- Olive oil — 1 tsp
- Garlic — 1 clove
- Salt — 0.5 tsp
- Ground black pepper — 0.2 tsp