Courgette Lasagne

Name: Courgette Lasagne
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 750 g Courgette; 7-10 Tbsp Salt; 2 red peppers; 2 Onions; 100 g black olives without stone; 1 TABLESPOON Oil; 1 TABLESPOON Tomato paste; 5 TABLESPOONS Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp smoked paprika powder; 750 g Ricotta cheese; 250 ml Milk; 5 TABLESPOONS red pesto; 60 g Parmesan cheese; 15 Lasagne sheets

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

750 g Courgette
7-10 Tbsp Salt
2 red peppers
2 Onions
100 g black olives without stone
1 TABLESPOON Oil
1 TABLESPOON Tomato paste
5 TABLESPOONS Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp smoked paprika powder
750 g Ricotta cheese
250 ml Milk
5 TABLESPOONS red pesto
60 g Parmesan cheese
15 Lasagne sheets

Directions

1
Wash the zucchini, grate dry and cut into slices. Place in a sieve, sprinkle with 1 pinch of salt and drain. Clean and wash the peppers and cut them into long strips. Peel and chop the onions. Cut olives into pieces. Heat oil in a pan and fry onions until translucent. Add zucchini and peppers and fry. Stir in tomato paste, then add olives and capers and simmer for about 5 minutes at low heat. Season to taste with salt, pepper and paprika powder
2
Mix ricotta, milk and pesto. Season to taste with salt and pepper. Grate the parmesan. In an ovenproof dish (17 x 24 cm) alternately layer 3 lasagne sheets, vegetables and ricotta mass, repeat 5 times and finish with a layer of ricotta. Sprinkle Parmesan cheese on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes until the pastry sheets are cooked and the cheese has melted golden brown
3
Preparation time approx. 1 hour 30 minutes