Ricotta & Zucchini Lasagna


12 lasagna sheets

1 kg (2.2 lbs) ricotta cheese

8 zucchinis, thinly sliced

3 tbsp (45 ml) extra-virgin olive oil

600g (21 oz.) parmigiano cheese, coarsely grated

coarse sea salt, to taste

fresh basil, torn


Preheat oven to 350°F. Preheat grill to medium heat. Cook lasagna sheets in a pot of boiling water until al dente. Drain and sprinkle with olive oil to avoid sticking. Grill zucchini slices on both sides until tender. Season with olive oil, salt, and pepper, and set aside. In a lasagna pan, coat bottom with tomato sauce and top with zucchini, then a layer of lasagna sheets, zucchini mixture, ricotta, and sauce. Keep repeating layers until pan is full, finishing with tomato sauce and parmigiano cheese. Before baking, make sure all sides are tucked in to avoid burning. Bake for 20 minutes. Cool for 20 minutes before serving.


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