Finte Lasanga al Foglia

Description

A "fake" lasagna that uses courgette instead of pasta, making it a vegetarian and gluten-free alternative to traditional lasagna.

Ingredients

• 2 courgettes
• Ricotta cheese (at least 1 tub, probably 2)
• Feta cheese (or fake feta), crumbled
• Frozen spinach
• 2 tins of plum tomatoes
• Garlic
• Italian herbs
• Salt and pepper to taste
• Grated cheese for topping

Equipment Needed

• Oven
• Microwave
• Large mixing bowl
• Saucepan
• Baking dish
• Grater (for cheese)

Preparation Time

• Prep: 30 minutes
• Cook: 30-40 minutes
• Total: 60-70 minutes

Servings

4 people

Instructions

1. Defrost the spinach in the microwave.
2. In a large bowl, combine the defrosted spinach with ricotta cheese (at least one tub, probably two) and crumbled feta (or fake feta).
3. Make the tomato sauce:
   • Open two tins of plum tomatoes into a saucepan.
   • Cook on low heat for 30-40 minutes to reduce water content.
   • Season with garlic, Italian herbs, salt, and pepper to taste.
4. Layer the lasagna in a baking dish:
   • Start with a layer of the ricotta and spinach mixture.
   • Add a layer of sliced courgettes (these act as the "pasta" layers).
   • Repeat layers until all ingredients are used.
5. Finish with a layer of tomato sauce on top.
6. Sprinkle grated cheese over the top layer.
7. Bake in a preheated oven at 180°C (350°F) for 30-40 minutes, until bubbly and the cheese is melted.

Notes

• This recipe is vegetarian and gluten-free.
• The dish is quite forgiving and can tolerate variations in cooking time.
• You can experiment with different spices and cheeses to create variations.
• Using less watery tomatoes for the sauce is recommended for better consistency.