Medel
Enpans zucchini och 3-ost lasagne
Även känd som min go-to sommarlasagne. Tillverkad med färska tomater, gott om zucchini, trädgårdskryddor och en blandning av färsk ricotta, mozzarella och parmesanost. Denna enpansmiddag är klar inom en timme och är det perfekta sättet att använda upp all sommar
⏱️60 min
🍽️6 portioner
3.0(119)
👩🍳 Gör så här
⏱️ Äggklocka
- 1Preheat the oven to 425 degrees F.
- 2Heat a large, oven safe skillet over medium high heat. Add the sausage and onion and cook until the sausage is browned all over, about 8 minutes. Stir in the tomatoes and any juices left on the cutting board. Add the cherry tomatoes, thyme, and oregano, season generously with salt and pepper. Pour in the wine and 1 1/2 cups water. Cover and simmer 10 minutes or until the tomatoes are soft and have released their juices. Remove from the heat and stir in the basil.
- 3Break the lasagna noodles in half and press half of them into the tomato sauce. Dollop on the ricotta cheese, then add half the zucchini in an even layer, pressing it into the sauce and submerging it. Add the remaining noodles, submerging them into the sauce. Add half the mozzarella and then arrange the remaining zucchini on top in an even layer. Season with salt and pepper. Top with mozzarella and parmesan. 4. Transfer to the oven and bake for 25-30 minutes or until the cheese is golden and the sauce has thickened slightly. Serve warm topped with fresh basil.