Ingredients: 1 zucchini, 200 grams ricotta, chives, parsley, salt, pepper, 2 garlic cloves, 2 shallots, thyme, red wine, 500 ml sieved tomatoes, lasagne sheets, mozzarella,
Number of persons: 3
Boil 1 sliced zucchini cut about 20 minutes in unsalted water. Pour it off and let it cool down. Preheat the oven to 180 degrees. Put the zucchini with 200 grams ricotta, 1 garlic clove, salt, pepper, parsley and chives (to taste) in a food processor and turn the machine on for a few seconds. Then make the tomato sauce. Cook 2 finely chopped 2 shallots with 1 finely chopped garlic clove and thyme until the shallots are soft. Add a dash of red wine and let the alcohol evaporate. Add 500 ml sieved tomatoes. Let it simmer gently for about 5 minutes. Put in an ovenproof dish a layer of tomato sauce, lasagne sheets, zucchini mixture, lasagne sheets and zucchini mixture and pour over with the tomato sauce. Sprinkle some pieces of mozzarella over it. Place the ovenproof dish about 30 minutes in the preheated oven.
