Zucchini Lasagna!

by Fattig.student
Gluten-free
50 min
servings
1
Zucchini Lasagna!

ingredients

  • 1 clove garlic
  • 100 g ricotta
  • 1 tbsp Herbes de Provence
  • 1/2 tsp salt
  • 3/4 x zucchini
  • 1/3 pack spinach
  • 200 g pasta sauce
  • 50 g prosciutto

method

  1. Mince the garlic and add to a bowl with ricotta, Herbes de Provence and salt. Mix well.
  2. Use a cheese slicer to thinly slice the zucchini.
  3. Fill the bottom of an ovenproof dish with spinach and tomato sauce.
  4. Spread the ricotta mixture across each slice of zucchini, top with bacon and roll them up. Line the rolls up like Canneloni in the ovenproof dish over the tomato sauce and spinach. Spread any remaining ricotta mixture on top and bake in the middle of the oven at 200 degrees for approximately 40 minutes.
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