Zucchini and Ham Lasagna
Ingredients
- Ingredients
- 4 Zucchini
- salt
- 1 onion
- 2 garlic cloves
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 150 milliliters Vegetable broth
- white peppers
- Nutmeg (freshly grated)
- 150 grams Boiled ham (Sliced)
- 100 grams almonds
- 2 handfuls parsley
- ½ lemon (Zest)
- 200 grams Lasagne noodle
- 200 grams Feta
Preparation steps
Preheat oven to 180°C (approximately 350°F. Rinse zucchini, trim ends and cut lengthwise into thin slices. Salt and let sit for about 10 minutes.
Peel onion and garlic and chop finely. Sauté onion and garlic in 1 tablespoon oil in a pan. Add in wine and broth and simmer for 2 to 3 minutes season with white pepper and nutmeg. Dice ham into small cubes. Chop 2/3 of the almonds. Rinse parsley, shake dry and chop. Mix parsley with whole almonds, chopped almonds and lemon zest.
Grease a large baking dish with oil and line the bottom with lasagna noodles. Top with zucchini slices and crumble feta over the zucchini. Add some ham. Sprinkle with 1 tablespoon of the parsley mixture and some of the onion broth. Continue to layer in this fashion, reserving some of the parsley mixture. Brush last layer with oil and bake in the oven for about 25 minutes. Cover with aluminum foil if lasagna noodles are becoming too brown. Before serving, sprinkle with remaining parsley and almond mixture.
