Vegetarian lasagne without noodles


  • 6 to 8 large zucchini

  • 1 eggplant (if desired)

  • 750 g fresh ricotta

  • 2 eggs

  • nutmeg

  • fresh ground pepper

  • grated lemon peel (about half a lemon)

  • olive oil

  • 200 to 250 g parmesan

  • mozzerella if desired

  • 1 bottle (about 500 to 750 g) pasta sauce or pomodoro

  • Pine nuts


  • 1.

    Peel zucchini and eggplant if used. Thinly slice lengthwise. Place in microwaveable dish, sprinkle with olive oil, cover loosely with baking paper and cook until tender (about 5 minutes on high).

  • 2.

    Mix beaten eggs with ricotta, pepper, nutmeg, lemon peel and about 50 grams of parmesan.

  • 3.

    Spread a small amount of pasta sauce in a baking dish - about 2 tablespoons. Starting with the vegetables, place alternate layers of veges and ricotta. You could put a layer of mozzerella in the middle if you wish. Finish with ricotta. Pour remaining sauce on top. Finish with parmesan, some grated mozzerella if desired, and pine nuts.

  • 4.

    Cover with baking paper, bake for 20 to 30 minutes at about 180 C, until bubbling and browned on the top. If necessary, remove baking paper for final 5 minutes to brown.

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