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Zucchini and Tomato Lasagna
Ingredients
  • 1 box lasagna pasta (14 sheets)
  • 3 large zucchini, cut in 3mm thin slices, lengthwise
  • 4 medium heirloom tomatoes, soft and sweet, sliced in thick 5mm slices
  • 1 medium tomato, chopped in small pieces
  • 250 gr ricotta cheese
  • 100 gr provola or fontina cheese in slices
  • 5 Tbsp parmesan cheese, grated
  • 2 slices ham
  • 6 Tbsp Olive oil
  • 1/2 cup breadcrumbs
For the boiling water
  • 1 Tbsp sea salt
  • 1 Tbsp olive oil
Instructions

  1. Bring a large pot with water to boil. Add the sea salt + olive oil and blench the lasagne for 3 minutes. Remove the lasagna sheets from the boiling water and let them dry on a kitchen towel. 

  2. Prepare all the ingredients on a table/countertop and start assembling the lasagna.

  3. At the bottom of a deep baking dish drizzle some olive oil and one handful of breadcrumbs.

  4. Create a layer of pasta. Top with the zucchini slices and a layer of tomatoes. Top with ricotta + fontina or provola.

  5. Cover with a second layer of pasta. Repeat the zucchini layer + tomato layer + cheese layer. This time also add the ham in pieces.

  6. Cover with the third layer of pasta. Top with chopped fresh tomatoes, ricotta, parmesan cheese and a drizzle of olive oil.

  7. Bake in a preheated oven to 400F for 20/25 minutes. Let it cool down 5 minutes and enjoy!