Lazy lasagna with tomatoes and zucchini
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 478, total fat 13 G., saturated fats G., proteins 17 G., carbohydrates 73 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 478, total fat 13 G., saturated fats G., proteins 17 G., carbohydrates 73 G., fiber G., cholesterol mg, sodium mg, sugar G.
Lazy lasagna with tomatoes and zucchini - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large zucchinis (about 800 g), coarsely grated
- 340 g dry lasagna sheets, broken into small pieces
- 3 tbsp (45 g) unsalted butter
- 2 cups cherry tomatoes (1 cup whole, 1 cup halved)
- 1/2 tsp finely grated lemon zest
- Coarse salt and freshly ground pepper
- 1/2 cup grated Parmesan cheese, plus more for sprinkling
- 1 small bunch chives, cut into 2.5 cm pieces
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Cooking the dish according to the recipe:
- Bring a saucepan of salted water to a boil. Meanwhile, toss the zucchini with 1/2 teaspoon of salt and place in a colander set over a large bowl. Let sit for 10 minutes, then squeeze out any excess moisture.
- Drop the lasagna into the boiling water and stir vigorously to prevent the pasta from sticking. Cook for 12 minutes. Remove 1/2 cup of the pasta from the pan and discard the remaining liquid.
- Meanwhile, melt the butter in a skillet. Add the cherry tomatoes and cook until slightly softened, about 4 minutes. Stir in the zucchini and lemon zest and continue cooking, lightly mashing the tomatoes with a wooden spatula, until the zucchini is tender, about 4 minutes. Season with salt and pepper.
- Transfer the vegetables to a large bowl. Add the lasagna and cheese and mix well. Stir in half the chives and the required amount of liquid. Season with salt and pepper to taste. Arrange. lasagna on plates and sprinkle with more cheese and the remaining chives.
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