Roast zucchini in portions
An overfilled pan cools down and the vegetables stew in their own juice. Small portions provide roasted flavours and less liquid in the lasagna.
Italian Recipe
Courgette and ricotta lasagne
Courgette-ricotta lasagne is layered classically with pasta plates. Garlic, basil, mozzarella and parmesan provide aroma and a golden brown surface.
Total time
1 hr 30 min
Calories
575 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Drain courgettes before layering the lasagne
Raw zucchini add a lot of water to the oven and dilute the sauce. Fry them in portions and let the tomato sauce simmer uncovered. Lasagne platters then get just enough liquid to cook, while ricotta and cheese form a creamy, non-soupy layer.
Vegetarian Dinners
Summer Recipes
Dinner
Pasta
Recipe
Courgette and ricotta lasagne
This vegetarian lasagna combines fried zucchini, spicy tomato sauce and creamy ricotta. The previous frying prevents an watery filling.
Ingredients
6 servings
Method
-
1
Fry courgettes vigorously
Quarter the zucchini lengthwise and cut into 5 mm thick slices. Fry them in three portions in a large frying pan with 2 tbsp. oil until they are browned.
-
2
Boil down tomato sauce
Fry the onion in the remaining oil until translucent, fry the garlic briefly. Add the tomatoes and oregano, simmer for 12 minutes and season with salt and pepper.
-
3
Mix ricotta cream
Mix the ricotta, egg, 30 g Parmesan cheese, chopped basil, salt and pepper until smooth. Pluck the mozzarella into small pieces.
-
4
Lasagna
Preheat the oven to 190 ° C. Layer tomato sauce, lasagne platters, ricotta cream and zucchini in a pan. Finish with sauce and spread mozzarella and the rest of the Parmesan cheese.
-
5
Bake and let rest
Bake the lasagna for 35 to 40 minutes until the plates are soft and the surface is browned. Leave to rest for 10 minutes before cutting.
Kitchen know-how
Tips for Courgette and ricotta lasagne
Cover the mould if necessary
If the cheese turns dark too early, cover the tin loosely with baking paper or foil. Nevertheless, the pasta platters need their full cooking time.
Variations
How to adapt this recipe
Replace half of the zucchini with diced aubergine. Fry them in portions with a little extra olive oil.
Lift 250 g thawed, vigorously squeezed spinach leaves into the ricotta cream. Reduce the courgette quantity to 600 g.
Nutrition per serving
575kcal
56.0 gCarbohydrates
26.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Courgette and ricotta lasagne
Raw or overly densely fried zucchini release a lot of liquid. Fry them in portions and also boil the tomato sauce open before layering.
Plates with the indication without pre-cooking can be used directly. Make sure that each plate is touched by sauce.
You can completely layer them the day before and cool them covered. Allow about ten minutes of additional baking time to be added directly from the fridge.
It will remain fresh in the refrigerator, well covered, for two to three days. Individual pieces can be warmed gently at 160 ° C with a little cover.
Keep cooking