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Zucchini ricotta lasagne
Lasagne with vegetables, fresh cheese and bacon
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the bacon into strips. Heat a skillet and fry the bacon for 5 minutes.
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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.
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Grease the oven dish.
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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.
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Finish with the tomato sauce. Divide the ricotta over it. Sprinkle with salt and pepper.
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Cover the dish with aluminum foil. Fry the lasagna in the oven for about 35 minutes until done. Remove the film after 20 minutes.
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Nutrition
530Calories
Sodium40% DV965mg
Fat31% DV20g
Protein52% DV26g
Carbs20% DV61g
Fiber36% DV9g
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