Buon appetito!
Zucchini lasagna
Italy with tomato
made by Harry Belmans
Credits: From “Italia al pomodoro”: Recipes - Harry Belmans, Photos - Heikki Verdurme
Ingredients
4 persons
- 300 gram ELVEA Cubed Fresh Vegetables
- 6 zucchini
- olive oil
- pepper
- salt
- 1 onion, chopped
- 2 fresh basil leaves
- 100 grams of garlic, finely chopped
- 50 grams of parmesan cheese
- pecorino
Preparation
-
1
Cut the zucchini into long slices, drizzle with olive oil, and grill them briefly.
-
2
Preheat the oven to 180 °C.
-
3
Place a layer of zucchini in the oven dish and season with salt and pepper.
-
4
Sprinkle with minced onion, basil, and garlic.
-
5
Spoon diced tomatoes over this and sprinkle with grated parmesan and pecorino.
-
6
Repeat until all ingredients are gone. Finish with cheese.
-
7
Bake the lasagna in the oven for 20 minutes.
Buon appetito!
