Courgette Lasagna with Ricotta and Pesto

Name: Courgette Lasagna with Ricotta and Pesto
Yield: 4 servings
Ingredients: 1 piece 1 clove of garlic; 400 g Spinach leaves; 1 piece Lemon; 4 piece courgettes; 200 g Dried tomatoes; 250 g Mozzarella; 140 g green pesto; 1 piece Olive oil; 1 piece salt and pepper; 4 tbsp Herbes de Provence; 500 g Ricotta; 1 piece Onion

A healthy and, above all, delicious summery lasagna!

4 personsItalianMediterraneanLasagne

12 ingredients

1 clove of garlic1 piece
Spinach leaves400 g
Lemon1 piece
courgettes4 pieces
Dried tomatoes200 g
Mozzarella250 g
green pesto140 g
Olive oil1 piece
salt and pepper1 piece
Herbes de Provence4 tbsp
Ricotta500 g
Onion1 piece

Cooking steps

1.Preheat the oven to 180°C. Rinse the spinach and let it drain well. Peel and press the garlic. Peel and finely chop the onion. Heat olive oil in a pan and sauté the onion and garlic. Add the spinach and stir-fry until it has wilted. Transfer it to a colander, let it drain well, and press out the liquid with the back of a spoon.
2.Rinse the courgettes and slice them lengthwise into thin strips with a mandoline. Season them with Herbes de Provence, salt, and pepper, brush them with olive oil, and grill them on both sides.
3.Mix the ricotta with the spinach and pesto. Season the spinach sauce with salt and pepper and flavor it with lemon zest and lemon juice. Drizzle an oven dish with olive oil, spoon in some spinach sauce, layer grilled courgette slices on top, and sprinkle with sun-dried tomatoes and grated mozzarella. Repeat until all layers are used. Finish with grated mozzarella and bake the lasagna for 20 minutes in the oven.