Lasagna with goat's cheese, ricotta and zucchini
Lasagne without meat and fish, but with lots of vegetables and goat's cheese.
Preheat the oven to 190 ° C.
In the meantime, heat the oil in a frying pan and cook the soup vegetables for 5 minutes on medium heat.
Grate the zucchini coarsely. Put in a sieve. Press out the moisture with the back of a spoon.
Grate the goat's cheese. Mix the zucchini with the ricotta, half of the goat's cheese, pepper and salt.
Pour the pasta sauce over the bottom of the baking dish and sprinkle with half of the soup vegetables.
Cover with the lasagne sheets and divide half of the zucchini mixture.
Cover with lasagne sheets. Pour half of the remaining sauce and the rest of the soup vegetables over it.
Cover with the lasagne sheets. Divide the rest of the zucchini mixture.
Finish with the rest of the lasagne sheets and pour over the rest of the sauce. Divide the tomatoes and the rest of the goat's cheese.
Bake the lasagna in the middle of the oven for about 30 minutes until done.
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