Ingredients
Equipment
Method
- Cut the onion and zucchini into medium sized cubes.
- Sauté them in a tablespoon of Belmorso EVOO for 5 minutes.
- Then add the bacon and let it sauté with the vegetables.
- 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.
- 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.
- 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.
- 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.
- Top with grated mozzarella cheese and then grated parmesan.
- Repeat all the above steps to make one more layer, and use up all your ingredients.
- 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.
Nutrition
Notes
If you prefer, you can serve these for two, but be aware that the calories will go up to 1000 calories per person.