Lasagna with Zucchini and Pine Nuts
Cream cheese not only provides a lot of protein, it also scores with a good portion of calcium - good for strong bones and teeth! Zucchin and wholemeal lasagne leaves score points with plenty of fibre, which ensures long-lasting satiety and naturally stimulates digestion.
If you prefer to enjoy the lasagne low carb, you can also replace the lasagne sheets with more zucchini. It gets spicier if you replace the cow's milk cream cheese with the goat's milk version.
Cook the lasagne noodles in boiling salted water in portions until al dente. Remove with a slotted spoon and drain on a clean kitchen towel, then cut in half.
Peel the garlic. Heat 2 tablespoons of olive oil and fry the garlic until golden, remove and let cool, then grind finely with a little salt with a mortar.
Mix the cream cheese with lemon juice and garlic and season with salt and pepper.
Rinse and trim the zucchini and cut lengthwise into 8-10 cm (approximately 3-4 inch) long pieces, about 1 cm (approximately 1/2 inch) thick. Cook in 4 tablespoons of oil on both sides until golden brown. Drain on paper towels and allow to cool. Season with salt and pepper.
Layer the lasagna noodles with zucchini slices and cream cheese in a greased ovenproof dish. Bake in a preheated oven until golden brown. Serve garnished with pine nuts and parsley.