Preparation: 35 min.
Zucchini lasagna with tomatoes and feta cheese
From Puur Pascale 2
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Ingredients for
About this recipe
A casserole that makes everyone happy.
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 zucchinis
3 zucchinis
4 zucchinis
5 zucchinis
6 zucchinis
7 zucchinis
8 zucchinis
9 zucchinis
10 zucchinis
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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Preparation
Cut the fresh tomato into quarters and remove the juice and seeds.
Put the quarters in a blender, along with the sun-dried tomatoes, the feta, a splash of olive oil and a good amount of pepper, and blend until you get a thick red paste.
Slice the zucchini. Pour some olive oil into a baking dish and place a first layer of zucchini slices in it. Then spread the feta paste on top, cover with another layer of zucchini and feta paste again. Continue this way until you finish with the feta paste. Put the lasagna in the oven at 180 °C for 20 minutes. Sprinkle with the finely chopped basil for the last 5 minutes. Serve from the baking dish.
"A casserole that makes everyone happy."
