This recipe will not take more than 10 minutes, serve them with a salad if you want a light dinner or impress your guests with a delicious snack.
Ingredients:
2 ½ cups of your favorite tomato sauce
1 pack of fresh lasagna noodles * (12 oz)
2 medium courgettes, thin slices
15 oz. Portion of skimmed cottage cheese
1 large egg
1 tablespoon finely chopped basil
2 finely chopped scallions, including 3 inches of the green part
¼ cup shredded parmesan cheese
Process :
- Preheat the oven to 350 degrees F.
- Cut the lasagna noodles into 36 circles using a 2 ½ inch diameter cookie cutter.
- Cut the zucchini into 24 circular slices using a 2 ½ inch diameter cookie cutter.
- Break the egg in a medium bowl and beat. Add ricotta cheese, basil and chives. Season with ½ teaspoon of kosher salt and pepper to taste.
- Grease the muffin molds with cooking spray, pour a spoonful of tomato sauce into the bottom of each.
- Then place a serving of lasagna and add about two tablespoons of cheese. Place a layer of zucchini slices and cover with another portion of pasta. Repeat the process once more for each mold.
- Each mold should have two layers of zucchini and cheese and three layers of lasagna noodles. Pour a few tablespoons of tomato sauce over each lasagna pan.
- Sprinkle with Parmesan cheese. Cover with aluminum foil and bake 40 minutes.
- After 40 minutes, remove the pan from the oven and let stand for five minutes. Remove the lasagna molds from the pan by lifting them with a spatula. Serve hot with a salad.The best thing is that you can prepare a large quantity and freeze them to warm them on a busy night, or take them for lunch accompanied by your Rancho Natura juice.
