Name: Layered Zucchini-Ricotta Lasagna
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 6 Servings
Cuisine: Italian
Ingredients: 2 piece green zucchini; 2 piece yellow zucchini; to taste Salt; to taste Pepper; 2 Stiele Thyme; 2 Stiele Rosemary; 4 Stiele Basil; 2 piece Organic lemons; 500 g Ricotta; 500 g Pasta dough; 6 tbsp Olive oil; 200 g Olives (pitted); 2 piece Shallots

Cook Time

2 h 30 min

Servings

Difficulty

Medium

Prep Time

90 min

This Thermomix® recipe for Layered Zucchini-Ricotta Lasagna is ready in 2 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This layered zucchini ricotta lasagna is an absolute highlight for warm summer days! The combination of tender zucchini slices, creamy ricotta and fresh herbs makes it an unforgettable taste experience. I love how easy this dish is to prepare and how versatile it is. Whether as a main course for a festive dinner or as a delicious side dish for grilling – this lasagna is always well received. The preparation takes a little time, but the result is worth every minute. And the best part: it's vegetarian and can also be prepared well in advance!

Ingredients (13 ingredients)

Preparation (8 steps)

Prepare zucchini

Clean and wash 2 green and 2 yellow zucchini, then cut lengthwise into slices. Place on an oiled baking sheet, season generously with salt and pepper. Wash 2 sprigs of thyme and 2 sprigs of rosemary, shake dry, pluck and sprinkle over the zucchini slices. Cook in a hot oven (electric oven: 170 °C/fan oven: 150 °C) for approx. 10 minutes.

Chop basil

Thermomix® Setting

3 sec/Speed 5

Wash 4-5 sprigs of basil, shake dry, pluck and, except for a few leaves, place in the mixing bowl. Chop for 3 sec./speed 5. Transfer.

Prepare ricotta mixture

Thermomix® Setting

20 sec/Speed 3

Wash 2 organic lemons in hot water, rub dry, finely grate the peel and squeeze out the juice. Place 500 g ricotta, chopped basil, lemon zest and juice in the mixing bowl, season with salt and pepper and stir for 20 sec./speed 3.

Prepare and layer baking dish

Unroll pasta dough. Spread 3 tbsp olive oil on the bottom of a baking dish (18 x 30 cm). Layer pasta dough, zucchini and ricotta mixture alternately and loosely.