Cold lasagna with zucchini - ©Gourmet Friday

Cold lasagna with zucchini

This is another recipe from our favorite Italian cuisine. Also, cold lasagna with zucchini is one of those recipes that will remain on your list for a delicious, light and effective dish.

Ingredients for 4 servings:

  • 12 lasagna crusts
  • 2 small zucchini
  • 200 g soft goat cheese
  • 1 clove of garlic
  • 2 onions
  • 8 fillets of anchovy
  • 20 small cherry tomatoes
  • Finely chopped parsley
  • Salt
  • Black peppercorn
  • Olive oil

Preparation:

Peel and chop the onion and garlic. Wash the zucchini and cut them – one into cubes and the other into circles.

Fry onion and garlic in a little oil, add sliced anchovies, diced zucchini, halved cherry tomatoes, finely chopped parsley, salt and pepper. Cook for a minute and remove from the heat.

Boil the lasagna crusts in salted water. Leave them lightly al dente. Remove and in order to keep them fresh, drain and smear with olive oil or melted butter using a brush.

Start arranging your lasagna by placing the crust at the bottom, on top of it – the raw zucchini in circles, cheese and the quick Ratatouille on top. Repeat. Finish by sprinkling with more parsley and freshly ground black pepper or chili.

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