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Vegetarian lasagna with zucchini and ricotta cheese
We're sure you'll love this delicious vegetarian lasagna with eggplant, zucchini, and ricotta. Give it a try! 🧀🍆😋
Serving size 4
Preparation time 30 min
Ingredients
Preparation
- 9 lasagna sheets - 2 medium eggplants, sliced - 2 medium zucchini, sliced - 1 large onion, chopped - 2 garlic cloves, minced - 800g tomato purée - 500g ricotta - 200g grated mozzarella cheese - 1/4 cup chopped fresh basil - 1 tablespoon TERANA oregano - 1 teaspoon TERANA garlic powder - Salt and ground black pepper to taste
1. Preheat the oven to 180°C (350°F).
2. Sauté the onion and garlic in olive oil. Add the crushed tomatoes, TERANA oregano, TERANA garlic powder, salt, and TERANA ground black pepper. Simmer for 20 minutes.
3. Sauté the eggplant and zucchini in olive oil until tender.
4. In a baking dish, place a layer of tomato sauce, then a layer of lasagna sheets, a layer of eggplant and zucchini, a layer of ricotta, and a layer of mozzarella. Repeat the layers until you finish with a layer of tomato sauce and mozzarella.
5. Bake for 30-40 minutes, or until the lasagna is tender and the cheese is golden.
6. Let rest for a few minutes before serving, and garnish with fresh basil.
🖤 TERANA, the flavor is in the details