Preparation: 35 min.
Zucchini lasagna with tomatoes and feta cheese
From Puur Pascale 2
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Ingredients for
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0.5 bundle of basil
1 bundle of basil
1.5 bundles of basil
2 bundles of basil
2.5 bundles of basil
3 bundles of basil
3.5 bundles of basil
4 bundles of basil
4.5 bundles of basil
5 bundles of basil
1 Zucchini
2 Courgettes
3 Courgettes
4 Courgettes
5 Courgettes
6 Courgettes
7 Courgettes
8 Courgettes
9 Courgettes
10 Courgettes
100 g Feta cheese
200 g Feta cheese
300 g Feta cheese
400 g Feta cheese
500 g Feta cheese
600 g Feta cheese
700 g Feta cheese
800 g Feta cheese
900 g Feta cheese
1 kg Feta cheese
0.5 Tomato
1 Tomato
1.5 Tomatoes
2 Tomatoes
2.5 Tomatoes
3 Tomatoes
3.5 Tomatoes
4 Tomatoes
4.5 Tomatoes
5 Tomatoes
50 g Tomatoes, sun-dried, in oil
100 g Tomatoes, sun-dried, in oil
150 g Tomatoes, sun-dried, in oil
200 g Tomatoes, sun-dried, in oil
250 g Tomatoes, sun-dried, in oil
300 g Tomatoes, sun-dried, in oil
350 g Tomatoes, sun-dried, in oil
400 g Tomatoes, sun-dried, in oil
450 g Tomatoes, sun-dried, in oil
500 g Tomatoes, sun-dried, in oil
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About this recipe
A casserole that makes everyone happy.
You can read the full recipe on page 26 from Puur Pascale 2
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