Lasagna with Ricotta

Chop the onion and finely chop the garlic.

Heat oil in a frying pan and fry the onion and garlic until transparent.

Pour the tomato cubes and let it simmer slowly on low heat. Season with salt and pepper.

Cut the courgettes into thin slices lengthwise.

Brush the zucchini with oil and sprinkle with salt and pepper.

Heat the grill pan and grill the zucchini nicely brown striped.

Slice the parsley.

Stir in the parsley and half of the cheese through the ricotta and add pepper and salt.

Preheat the oven to 175 ° C.

Place a layer of lasagne sheets in an oven-greased oven dish and cover them with a thin layer of tomato sauce.

Divide 1/3 of the zucchini here.

Put another layer of lasagne sheets on top and spread the ricotta mixture over it.

Repeat step 11 and 12 and cover with the other lasagne sheets. Divide the rest of the zucchini and cheese over it. Fry in about 30 minutes until golden brown and done.

Bon appétit! .