Zucchini Rice Lasagne

Name: Zucchini Rice Lasagne
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 25 g Natural rice; 7-10 Tbsp Salt; 1 Shallot; 2 Garlic cloves; 1 TABLESPOON Oil; 1/2 can(s) (425 ml) Tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp dried Italian herbs; 1 (approx. 400 g) large zucchini; 1/2 pack Mozzarella light; 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

25 g Natural rice
7-10 Tbsp Salt
1 Shallot
2 Garlic cloves
1 TABLESPOON Oil
1/2 can(s) (425 ml) Tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp dried Italian herbs
1 (approx. 400 g) large zucchini
1/2 pack Mozzarella light
7-10 Tbsp Oil

Directions

1
Prepare rice in boiling salted water according to package instructions. Peel and chop the shallot and garlic. Heat oil in a pot. Sauté shallot and garlic for about 2 minutes. Add tomatoes and 25 ml water.
2
Season with salt, pepper, sugar and herbs. Bring to the boil and simmer for about 10 minutes. Flavour again, take off. Drain the rice and mix into the tomato sauce
3
Wash and clean the zucchini and cut lengthwise into 6 slices. Brush an ovenproof casserole dish (11 x 20 cm) with some oil. Place 2 zucchini slices side by side on the bottom of the dish. Add 1/3 of the rice-tomato mixture. Place 2 slices of courgettes on top and again add 1/3 of the rice-tomato mixture.
4
Repeat this procedure once again. Drain mozzarella well and cut into slices. Cover rice lasagne with it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-18 minutes. Take out, garnish with herbs and serve