Layered Courgette and Cream Cheese Lasagne
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 10 Lasagne noodle (sheets)
- 3 Zucchini (cut lengthways into thin slices)
- 1.333 cups cream cheese (natural, low-fat)
- ⅔ cup Sour cream (10% fat)
- 1 cup mixed Fresh herbs (parsley, chives, dill, basil, mint), finely chopped
- 2 garlic cloves (finely chopped)
- mint (to garnish)
Preparation
Kitchen utensils
1 Bowl, 1 Whisk, 1 Cutting board, 1 Large knife, 1 Fine grater
Preparation steps
1.
Cook the lasagne sheets in boiling salt water until al dente. Remove from the water one by one, drain and lay next to each other on tin foil to cool.
2.
Blanch the zucchinis in boiling salted water for one minute and refresh with ice cold water.
3.
Mix the cream cheese and the sour cream. Add salt, ground black pepper and the herbs and mix in the garlic. Season well.
4.
Lay 2–3 lasagne sheets widthways on a plate slightly overlapping. Spread the cheese mixture on top and arrange the zucchini slices on top overlapping each slice over the previous one.
5.
Repeat this procedure until all ingredients are used up and the upper layer is made up of zucchini.
6.
Garnish with mint.
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