Zucchini Veggie Lasagna

Ingredients

zucchini - 1 large sliced1/4 thick

water - 500 ml (16.9 fl oz)

salt - 10 g (0.35 oz)

Soak sliced zucchini for 10 minutes

Lay on parchment paper and drill

oil - 20 ml (0.7 fl oz)

basil - 3 g (0.11 oz)

Bake IN THE OVEN 180 °C (356 °F)/20 minutes

Tray size 47 x 35 cm (18.5 in x 14 in)

Mix:

spinach - 200 g (7 oz)

ricotta - 150 g (5.3 oz)

garlic - 2 cloves

herbs of Provence - 2 g (0.07 oz)

salt - 5 g (0.18 oz)

Drape cooked zucchini over edge of 9 x 6 glass pan

Layer spinach mix Cover with tomato sauce cover with tomatoes - 3 pieces

salt - 5 g (0.18 oz)

black pepper - 2 g (0.07 oz)

herbs of Provence - 3 g (0.11 oz)

Layer of buffalo mozzarella - 200 g (7 oz)

Fold over zucchini on top and coverwith extra zucchini

parmesan - 50 g (1.76 oz)

IN THE OVEN 180 °C (356 °F)/35 minutes

Tray size 23 X 15 cm (9 x 6 in)

Directions

Never Lose Track of Your Favorite Recipes.