Zucchini lasagna
Most delicious vegetarian lasagna with zucchini, mozzarella and feta.
Zucchini lasagna
Most delicious vegetarian lasagna with zucchini, mozzarella and feta.
Tools
Ingredients
2 zucchinis
200 g feta cheese
1 tomato, roughly cut
100 g sun dried tomatoes
1 tsp black pepper
1 clove garlic
200 g mozzarella
5 basil leaves
Step by step
Attach the Vegetable Sheet Cutter to a stand mixer. Turn the blade release lever so there is room to fit in the zucchini.
Peel the zucchini and, if necessary, trim the ends so it fits into the food holder and food skewer.
Put the zucchini on the Vegetable Sheet Cutter.
Clip the thick blade onto the Vegetable Sheet Cutter.
Turn the Speed Control Lever to 1 and catch the zucchini sheets with your hands.
Cut the zucchini sheets to the size of your oven dish.
In a blender, add the feta cheese, tomato, sun dried tomatoes, garlic and black pepper. Mix for 2 minutes on speed 6 until the sauce is smooth.
Put a thin layer on the bottom of the oven dish and cover with zucchini sheets.
Add a layer of sauce and some slices of mozzarella. Repeat this step until you are out of zucchini sheets and sauce.
Put in a preheated 200 C oven and bake for 15-20 minutes.
Finish off with some fresh basil leaves.
