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Zucchini Squash Lasagna, Fresh Tomato Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/courgettes-lasagne-sauce-tomates-5015.jpg
PT10M
PT10M
PT20M
In a non-stick grill pan, grill the zucchini on both sides. Set aside.For the cheese fillingin a saucepan, heat the butter to medium-high, add the shallots and the spinach. Stir until the spinach is cooked.In a salad bowl, add the ricotta, the Parmesan, the nutmeg, the salt and pepper and the spinach. Mix well.In the centre of each service plate, pour 1 Tbsp (15 mL ) of fresh tomato sauce and place 1 slice of zucchini, add 2 Tbsp. (30 mL ) of cheese stuffing, another slice of zucchini, 2 Tbsp. (30 mL ) of tomato sauce, 1 slice of red pepper and sprinkle with both cheeses. Brown in the oven and serve.
4
Chef Robert Villeneuve
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3 Tbsp. (45 mL) extra virgin olive oil
2 big zucchini squash, cut in slices of 1/4 inch (0.5 cm)
1 cup (250 mL) fresh tomato sauce
4 slices of red pepper
sufficient quantity, grated mozzarella cheese
sufficient quantity, grated parmesan cheese
Zucchini Squash Lasagna, Fresh Tomato Sauce
-
![]()
Gluten-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME
Ingredients
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3 Tbsp.
(45 mL)extra virgin olive oil
-
2
big zucchini squash, cut in slices of 1/4 inch (0.5 cm)
-
1 cup
(250 mL)fresh tomato sauce
-
butter with dried tomatoes
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1 Tbsp.
(15 mL)french shallot, chopped
-
1
baby spinach
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8 oz
(250 g)ricotta cheese
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3 Tbsp.
(45 mL)parmesan grated
-
1 pinch
nutmeg
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4
slices of red pepper
-
sufficient quantity, grated mozzarella cheese
-
sufficient quantity, grated parmesan cheese
Preparation
In a non-stick grill pan, grill the zucchini on both sides. Set aside.
For the cheese filling
in a saucepan, heat the butter to medium-high, add the shallots and the spinach. Stir until the spinach is cooked.
In a salad bowl, add the ricotta, the Parmesan, the nutmeg, the salt and pepper and the spinach. Mix well.
In the centre of each service plate, pour 1 Tbsp (15 mL ) of fresh tomato sauce and place 1 slice of zucchini, add 2 Tbsp. (30 mL ) of cheese stuffing, another slice of zucchini, 2 Tbsp. (30 mL ) of tomato sauce, 1 slice of red pepper and sprinkle with both cheeses. Brown in the oven and serve.
Source :
Chef Robert Villeneuve
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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