Delicious vegetarian lasagna for the summery days ahead with lots of veggies and a lovely herbal ricotta-white wine sauce.
Ingredients for 2 pers.:
- 1 zucchini
- 2 pointed peppers
- 250 gr ricotta
- 100 ml white wine
- 1/2 red pepper
- fresh thyme
- fresh parsley
- fresh basil
- 1 garlic clove
- parmesan cheese
- pine nuts
- 250 gr lasagna sheets
How to prepare it:
Get a pan filled with water for the lasagna. For this recipe I use ready-made fresh lasagna sheets. If you have a plate warmer, I would recommend you use it. You can also warm up the plates by putting them in hot water for 2 minutes.
Put the peppers in an oven dish, sprinkle some olive oil over it and put the peppers under the grill. Grill both sides for about 10 minutes (or at least until the peel blackens). Remove the paprika from the grill, remove the peel, also remove the seed lists and cut the paprika into thin slices.
Chop the herbs finely. Cut the red pepper over half, remove the seed lists and chop the pepper finely.
Peel the garlic, cut the garlic over half and remove the carrot.
Put a pan on the fire. Heat up some oil, squeeze the garlic in the pan and add the red pepper. Fry the pepper and garlic for a minute. Extinguish with some white wine. Add the ricotta and herbs. Heat everything for a while, stir well and then lower the heat.
Wash the zucchini, cut the top and bottom off and cut it (possibly with a mandolin) very thin slices of it. Grill the zucchini in a grill pan or on a grill plate.
In the meantime, also put the water for the lasagna on the stove.
Once the lasagna sheets are cooked you can make the plates. Remove the zucchini slices from the grill. Start with a lasagna sheet on each plate. Put some zucchini, paprika and some scoops of the ricotta mixture, some parmesan cheese, pine nuts and then a lasagna sheet. Repeat the same for another layer. Cover with a lasagna sheet. Now put some zucchini on it and a last scoop of ricotta mixture. Eventually sprinkle some parmesan cheese, pine nuts and parsley over it.