Vegetable Lasagna
Lasagnes aux légumes
50 min · Medium · 480 kcal per serving
Ingredients
For one serving.
- Lasagna sheets(Feuilles de lasagne)200 g
- Ricotta(Ricotta)200 g
- Spinach(Épinards)200 g
- Zucchini(Courgette)2
- Tomato sauce(Sauce tomate)400 ml
- Mozzarella(Mozzarella)150 g
Preparation
Step by step, from pantry to plate.
Preheat the oven to 180°C and lightly oil or line a baking dish if needed.
Slice the zucchini into thin rounds and cook them in a pan with a small splash of water until just tender.
Add the spinach to the pan and cook until wilted, then season with salt and pepper.
In a bowl, mix the ricotta with a little salt and pepper until smooth.
Spread a thin layer of tomato sauce on the bottom of the dish, then add a layer of lasagna sheets.
Add some ricotta, zucchini, spinach, more tomato sauce, and a little mozzarella, then repeat the layers until the ingredients are used, finishing with tomato sauce and mozzarella on top.
Cover with foil and bake for about 30 minutes, then uncover and bake 10 to 15 minutes more until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving.
Good to know
If the sauce seems thick, add a small splash of water so the lasagna stays moist while baking.
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