Zucchini and Tomato Lasagna. Light, easy AND kids’ approved.

Zucchini and Tomato Lasagna. When your kids ask you to make a recipe again, you know you scored. Zucchini are still at the top of the season at the farmer’s market and the tomatoes have all the sweetness that comes from being grown under the summer sun. A perfect combination for a light and tasty lasagna.

I prepared a small batch of lasagna last week with the ingredients I had in the fridge and the kids asked me smiling if it was not the case of preparing another one for one of my videos. LOL. That was the sweetest request ever and the best compliment I could receive. Here I am sharing with you this lovely lasagna. So easy and simple to prepare that I cooked it for a weekday dinner. That being said, this is a great recipe for a family gathering or party or Sunday lunch too! 🙂

This is a light version of the traditional meat lasagna. No bechamel sauce involved. Fresh seasonal veggies, ricotta and (optional) some good quality ham.

PROCEDURE:

Bring a large pot with water to boil. Add the sea salt + olive oil and blench the lasagne for 3 minutes. Remove the lasagna sheets from the boiling water and let them dry on a kitchen towel. 

Prepare all the ingredients on a table/countertop and start assembling the lasagna. At the bottom of a deep baking dish drizzle some olive oil and one handful of breadcrumbs.

Create a layer of pasta. Top with the zucchini slices and a layer of tomatoes. Top with ricotta + fontina or provola. Cover with a second layer of pasta. Repeat the zucchini layer + tomato layer + cheese layer. This time also add the ham in pieces. Cover with the third layer of pasta. Top with chopped fresh tomatoes, ricotta, parmesan cheese and a drizzle of olive oil.

Bake in a preheated oven to 400F for 20/25 minutes. Let it cool down 5 minutes and enjoy!

Leftovers are amazing too!!