Trust me to forget to take photos of this dish as I went along. This recipe I don't have any photos for it as once I thought to take photos of it, it was already made under a layer of melted cheese. I find for my liking, I needed to add a little extra salt in the middle of eating it. I just didn't put enough while I was making it.
*SAUCE:
- 3x400g tins of diced tomatoes
- 3 cloves garlic
- 2 tablespoons oil
- pinch of salt
- pinch of Italian salad herbs
- Lasagne sheets
- 1 kg zucchini, sliced
- 3 cups fresh ricotta
- salt to taste
- 100g grated parmesan
1. Place all the sauce ingredients in a pot and bring to the boil. Reduce heat and simmer for 20 minutes. Add the garlic, oil and salt. Cook for 1 minute.
2. Layer in a lasagne dish: sauce, lasagne sheet, zucchini, then ricotta. End with a layer of sauce then top with parmesan.
3. Bake at 180 degrees celcius with lids off until cheese is to your liking on top.
*SAUCE:
- 3x400g tins of diced tomatoes
- 3 cloves garlic
- 2 tablespoons oil
- pinch of salt
- pinch of Italian salad herbs
- Lasagne sheets
- 1 kg zucchini, sliced
- 3 cups fresh ricotta
- salt to taste
- 100g grated parmesan
1. Place all the sauce ingredients in a pot and bring to the boil. Reduce heat and simmer for 20 minutes. Add the garlic, oil and salt. Cook for 1 minute.
2. Layer in a lasagne dish: sauce, lasagne sheet, zucchini, then ricotta. End with a layer of sauce then top with parmesan.
3. Bake at 180 degrees celcius with lids off until cheese is to your liking on top.
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