Although meatless, these lasagna are so tasty and healthy that even the most carnivorous will appreciate the flavor. Serve them with a well-dressed salad plate and enjoy a perfectly balanced and delicious meal.
Ingrediants
- 1 pack of Dry Lasagna
- 720 ml of Tomato Sauce
- 720 g of Ricotta
- 3 eggs, well beaten
- 240 g of Mushrooms
- 2 medium courgettes, sliced
- 360 g of Mozzarella, diced
- 240 g Parmesan, grated
- Fresh spinach
- Extra virgin olive oil
Steps
Step 1. Use separate bowls to prepare the following ingredients:
- Mix the 3 beaten eggs with the ricotta.
- Combine the mozzarella with the parmesan.
- Sliced zucchini
- Fresh spinach washed and cut
- Sliced mushrooms
Step 2. Grease an ovenproof dish (approx. 23x33 cm)
Step 3. Cook the dry lasagna until soft
Rinse them under cold water to remove excess starch and lay a layer in the dish.
Step 4. Spread a layer of tomato sauce over the lasagna with a spoon
Step 5. Spread the egg and ricotta mixture over the tomato sauce
Step 6. Add a second layer of pasta and repeat until all ingredients are added
Top with the cheese mixture as the last layer.
Step 7. Bake in the preheated oven at 175 ° for about 35 - 40 minutes, until the cheese melts and creates a crust on the surface of the lasagna
But be careful not to burn them.
Step 8. Finished
Advice
- Purchase pre-shrunk and packaged spinach to save time. Fresh ones can be very earthy and need to be washed leaf by leaf with patience.
- Lasagna is great when served freshly made, and can be pre-prepared and cooked at the time of serving. Prepare all the ingredients in time, cover the assembled lasagna with aluminum foil and place the pan in the refrigerator. When you are ready to eat them, remove them from the refrigerator and cook them in the hot oven.
