Lasanha de Abobrinha

Lasanha de Abobrinha is a delicious Brazilian vegetarian lasagna that uses zucchini slices instead of traditional pasta, creating a light and fresh dish. Layered with homemade tomato sauce, creamy cheese, and fresh herbs, it’s a comforting meal perfect for any occasion.

Ingredients

• Zucchini - 2 medium, sliced lengthwise
• Olive oil - 2 tablespoons
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Crushed tomatoes - 400 grams (1 can)
• Dried oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Ricotta cheese - 250 grams
• Mozzarella cheese - 150 grams, shredded
• Parmesan cheese - 50 grams, grated
• Fresh basil - a handful, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife and set aside.
3. In a pan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the crushed tomatoes, oregano, salt, and black pepper. Simmer for 10-15 minutes, stirring occasionally.
6. In a bowl, mix the ricotta cheese with half of the chopped basil and a pinch of salt and pepper.
7. In a baking dish, spread a thin layer of the tomato sauce on the bottom. Layer with zucchini slices, followed by the ricotta mixture, and some shredded mozzarella.
8. Repeat the layers until all ingredients are used, finishing with a layer of sauce and the remaining mozzarella and Parmesan cheese on top.
9. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
10. Let it cool for a few minutes before serving. Garnish with the remaining fresh basil.

Nutrition

• Calories: 420
• Protein: 24 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 50 mg
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins and minerals from zucchini and tomatoes.
• High in protein and calcium from ricotta and mozzarella cheeses.

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