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Soft cheese and veggie pasta bake
(0 votes)
Difficulty:
moderate
Preparation:
50 min.
Preparation
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Ingredients
for
4
- Ingredients
- 4 Zucchini
- 2 Tbsps olive oil
- 2 cloves garlic cloves (chopped)
- 1 cup Ricotta cheese
- ½ cup Parmesan (grated)
- ½ lemon (zested)
- salt
- peppers
- 2 handfuls cherry Tomatoes (halved)
- 8 Lasagne noodle
- 1.333 cups Crème fraiche
- ¾ cup Gruyere (grated)
- 1 ball Mozzarella (sliced, optional)
Preparation steps
1.
Preheat the oven to 180°C | 350F | gas 4.
2.
Grate 2 of the courgettes and slice the remaining 2 thinly lengthways using a vegetable peeler.
3.
Heat the olive oil in a pan and gently fry the garlic without colouring. Stir in the grated courgette and allow to soften.
4.
Fold into the ricotta and most of the Parmesan, then add the lemon zest and season well.
5.
Lay half the lasagne sheets in the bottom of a greased baking dish then spoon over half the filling. Place some of the courgette slices on top with some of the tomatoes.
6.
Top with the remaining lasagne sheets, then repeat until all the ingredients are used up, finishing with a layer of sliced courgettes.
7.
Whisk together the creme fraiche, Gruyere, and remaining Parmesan and season. Loosen with a little milk if necessary then spoon over the top of the lasagne.
8.
Lay slices of the mozzarella over if using and bake in the oven for about 20-25 minutes until bubbling.
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