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Zoobuffalo
Lasagna with goat's cheese, ricotta and zucchini
Lasagne without meat and fish, but with lots of vegetables and goat's cheese.
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Ingredients
Directions
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Preheat the oven to 190 ° C.
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In the meantime, heat the oil in a frying pan and cook the soup vegetables for 5 minutes on medium heat.
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Grate the zucchini coarsely. Put in a sieve. Press out the moisture with the back of a spoon.
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Grate the goat's cheese. Mix the zucchini with the ricotta, half of the goat's cheese, pepper and salt.
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Pour the pasta sauce over the bottom of the baking dish and sprinkle with half of the soup vegetables.
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Cover with the lasagne sheets and divide half of the zucchini mixture.
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Cover with lasagne sheets. Pour half of the remaining sauce and the rest of the soup vegetables over it.
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Cover with the lasagne sheets. Divide the rest of the zucchini mixture.
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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.
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Bake the lasagna in the middle of the oven for about 30 minutes until done.
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Nutrition
535Calories
Sodium22% DV520mg
Fat37% DV24g
Protein44% DV22g
Carbs18% DV55g
Fiber24% DV6g
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