Zucchini Lasagna

• сливові помідори↗8

  розрізані навпіл

• зубчики часнику↗2

  легко розчавлені

• оливкова олія↗1 tbsp tbsp
• розмарин↗1

  гілочка

• золотий цукор↗½ tbsp tbsp
• поре↗2

  нарізаний кільцями

• несолоне масло↗20g g
• молодий шпинат↗100g g
• кабачки↗500g g

  терті

• листки лазаньї↗10

  листи

• контейнер рікотти250g g
• моцарела↗125g g

  порвана

• пармезан↗50g g

  (або вегетаріанська альтернатива), тертий

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Spread the tomatoes on a tray together with garlic, oil, rosemary and a generous pinch of seasoning. Roast for 25‑30 minutes until soft, then remove the rosemary and peel the garlic. Place the tomatoes, garlic and sugar in a blender and pulse several times until you obtain a coarse sauce.

2. 2

   Meanwhile, place the leeks in a pan over low heat, add butter, season and cook for 7‑10 minutes until softened. Add the spinach and zucchini, cover with a lid and cook for another 2 minutes until wilted and tender. Set aside.

3. 3

   In a lasagna dish, layer the ingredients, starting with the tomato sauce, then some lasagna sheets, followed by ricotta and vegetables. Continue layering until all ingredients are used. Finish with a final layer of vegetables, mozzarella and parmesan. Bake in the oven for 40‑45 minutes until the sauce thickens and the top turns golden‑brown.