Esta lasanha é uma escolha perfeita para quem deseja um prato leve, saboroso e cheio de frescura, sem abrir mão do conforto clássico das massas gratinadas. A combinação de courgettes, queijos cremosos e ervas aromáticas resulta numa refeição reconfortante, ideal tanto para vegetarianos quanto para quem quer variar o menu tradicional.

Ingredientes

  • 12 folhas de massa de lasanha
  • 4 courgettes pequenas, cortadas longitudinalmente
  • 300 gramas de queijo ricota
  • 1 ovo
  • 1/2 colher de chá de pimenta branca
  • 1/2 colher de chá de noz-moscada
  • 1 colher de sopa de orégano seco
  • 1/2 xícara de queijo parmesão ralado
  • 150 gramas de mozzarella, em cubos
  • 400 ml de molho de tomate passata
  • folhas de manjericão fresco
  • 1 colher de chá de manteiga

Preparação

  1. Misture ricota, ovo, mozzarella, parmesão, pimenta branca, noz-moscada e orégano.
  2. Prato à prova de manteiga, coloque uma camada de massa de lasanha, cubra com fatias de courgette, despeje 1/4 da mistura de queijo, cubra com fatias de courgette, manjericão e molho de tomate.
  3. Repita as camadas usando os ingredientes restantes.
  4. A última camada de massa de lasanha deve ser apenas polvilhada com mistura de queijo e molho de tomate.
  5. Asse em forno pré-aquecido em 180 C graus por cerca de 30 minutos, em seguida, desligue o forno e mantenha lasanha por mais 30 minutos.
  6. Servir, bom apetite!

Here’s the English version below, layers of comfort and freshness await!

Zucchini and Cheese Lasagna

Looking for a lighter take on a classic? This Zucchini and Cheese Lasagna brings together tender zucchini layers, creamy ricotta, and the aromatic lift of basil and oregano. It’s a perfect choice for a comforting vegetarian meal that doesn’t skimp on richness or flavour. Each scrumptious forkful reveals golden, oozy cheese, velvety tomato sauce, and the subtle nuttiness of parmesan—just the thing for family dinners, laid-back get-togethers, or meal prep for the week.

Ingredients

  • 12 lasagna sheets
  • 4 small zucchinis, sliced lengthways
  • 300g ricotta cheese
  • 1 egg
  • 1/2 tsp white pepper
  • 1/2 tsp nutmeg
  • 1 tbsp dried oregano
  • 1/2 cup grated Parmesan cheese
  • 150g mozzarella cheese, cubed
  • 400ml tomato passata
  • Fresh basil leaves
  • 1 tsp butter

Method

  1. In a bowl, mix ricotta, egg, mozzarella, Parmesan, white pepper, nutmeg, and oregano until you have a creamy filling.
  2. Butter an ovenproof dish. Lay down a layer of lasagna sheets, cover with zucchini slices, add 1/4 of the cheese mixture, then another layer of zucchini, basil leaves, and a drizzle of tomato passata.
  3. Repeat the layers until all ingredients are used, finishing with a layer of lasagna sheets. Top with the remaining cheese mixture and tomato passata.
  4. Bake in a preheated oven at 180°C (350°F) for about 30 minutes. Then, turn off the oven and allow the lasagna to rest inside for another 30 minutes for best flavour and texture.
  5. Serve with extra basil leaves and enjoy warm!

Variation: Add ribbons of grilled aubergine (eggplant) for a Mediterranean twist or scatter some fresh rocket (arugula) over the top before serving for peppery freshness.

Tip: For added texture, grill or roast the zucchini slices before assembling, or try a sprinkle of toasted pine nuts on top after baking.

This lasagna is proof that comfort food can be both nourishing and full of bright, sunny flavours—enjoy every cheesy layer!