For some reason, after it all, my excitement has been diverted and I have little care for the appearance of this dish. I made this because I kind of have to get rid of zucchinis and I have a lot of cheese.
Go figure.
It's light and is good.
Oh, and vegetarian.
Me thinks the heat is shying me away from meat.
Meh.
Zucchini Lasagne.
3 zucchinis, medium sized, cut lengthways into 1/2 cm strips.
salt
200g ricotta
1 egg
2 pieces of grainy bread, pulsed to crumbs
1/3 cup of milk
1/2 bunch of parsley, finely chopped
black pepper
3 balls of bocconcini
3 fresh lasagne sheets, or dry/instant from a box
Boil a pot of salted water and dump the zucchini in there till it is just a little undercooked. Drain and set aside.
Preheat the oven to 200 degree Celsius.
In a large bowl, mix together the ricotta, egg, 3/4 of the breadcrumbs, the milk and parsley. Season generously with salt and a fuckload of black pepper.
In a dish (yes, I am aware that I did it in a loaf pan, but I couldn't be bothered finding my lasagne dish) grease the tray place a single layer of the zucchini with the ricotta mixture, top with a lasagne sheet. Do the next layer the same way, tearing up a round of bocconcini before placing over another sheet of pasta.
When you get to the top, crumble the rest of the bread crumbs over the top, cover with foil and bake for 20 minutes.
It should look something like this...or even better if you had cared about your presentation.
Then, cook uncovered for 10 minutes.
And it should look something like this.
Serve with a salad. It should feed about 4 of you for a light meal.
3 comments:
Fantastic, I have heaps of zucchini's in the fridge and I'm sure I can buy some pasta and cheese. The presentation means nothing in lasagnas, Its all about the taste baby!
Unfortunately, there are not four of me. Thank god for the freezer, although, if I am anything like my housemates, I am sure I could polish it all off by tomorrow.
Sounds delish.. It's a lasagna, how prettier than that can it be :).
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