Zucchini ricotta lasagne

Name: zucchini ricotta lasagne
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 1 slice bacon; 1 zucchini; 2 toe garlic; 720 ml tomato sauce; 250 g lasagne sheets; 250 g ricotta

Lasagne with vegetables, fresh cheese and bacon

Ingredients

Directions

Preheat the oven to 200 ° C.
Cut the bacon into strips. Heat a skillet and fry the bacon for 5 minutes.
Cut the zucchini into cubes of 1 cm and squeeze the garlic. Add the zucchini and the garlic and cook for 4 minutes. Season with salt and pepper.
Grease the oven dish.
Pour a layer of tomato sauce in the oven dish. Cover with lasagne sheets, 1/3 of the zucchini mixture and sauce. Repeat until all ingredients are gone.
Finish with the tomato sauce. Divide the ricotta over it. Sprinkle with salt and pepper.
Cover the dish with aluminum foil. Fry the lasagna in the oven for about 35 minutes until done. Remove the film after 20 minutes.