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ricotta lasagne is ready to bake

Courgettes & Ricotta Lasagne

Alessia
These courgettes and ricotta lasagne make the perfect starter to serve at your next dinner party.
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Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 small
Calories 500 kcal

Equipment

  • 1 chopping board
  • 1 chopping knife
  • 1 medium sized pot
  • 1 bowl
  • 1 medium baking dish
  • tablespoons
  • cheese grater

Ingredients
  

  • 2 medium courgettes
  • 1 medium onion
  • 50 gr bacon
  • 1/4 glass white wine
  • 1/4 glass veg stock
  • 1 container fresh ricotta 250 gr
  • 8 slices Italian cotto ham
  • 75 gr shredded mozzarella
  • 40 gr parmesan cheese

Instructions
 

  • Cut the onion and zucchini into medium sized cubes.
    Ingredients for ricotta lasagne
  • Sauté them in a tablespoon of Belmorso EVOO for 5 minutes.
    soffritto for ricotta lasagne
  • Then add the bacon and let it sauté with the vegetables.
    add bacon to ricotta lasagne base
  • When the bacon looks a little cooked, you can go in with the wine. Don't forget to let it evaporate for 5 minutes.
    PS: Don't worry if the vegetables are watery. Zucchini tend to do that.
  • Next, add the vegetable stock, and leave to simmer for 20 minutes.
    add vegetable stock to ricotta lasagne soffritto
  • When done, ideally leave to cool for 30 minutes.
  • Before you use your zucchini soffritto, try to drain the water. You'll still retain the flavour.
    courgettes soffritto for ricotta lasagne
  • Make the lasagna now:
    Start by drizzling some Belmorso EVOO at the bottom of your baking dish.
  • Next, layer the lasagne sheets to cover the entire dish.
    making ricotta lasagne
  • Now it's time to add a layer of your zucchini soffritto.
    PS: Use half of the soffritto now, and half later.
  • Next, layer your ham slices; use 4 slices.
  • Add half the ricotta cheese and spread it across the entire lasagna.
    adding ricotta to lasagne
  • Top with grated mozzarella cheese and then grated parmesan.
    first layer of ricotta lasagne
  • Repeat all the above steps to make one more layer, and use up all your ingredients.
    ricotta lasagne is ready to bake
  • Season with some black pepper on top and bake in a pre-heated oven for 30 minutes. I suggest you cover it with foil to avoid any splashes since the courgettes can make more water as they cook.
  • After the 30 minutes, you can uncover it and leave it to cook for 5 more minutes at the top of the oven.
  • Once you take it out of the oven, it might look a little soft, even watery. The key is to let it set by leaving it to cool for about an hr, or at least 30 minutes.
  • Then you can serve it and enjoy. It's not your usual lasagna but it's sure is full of flavour. Buon appetito.
    courgettes and ricotta lasagne (1)

Notes

If you prefer, you can serve these for two, but be aware that the calories will go up to 1000 calories per person.
Keyword courgettes, ricotta lasagne