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Zucchini Squash Lasagna, Fresh Tomato Sauce 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 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.
4
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

Zucchini Squash Lasagna, Fresh Tomato Sauce

Rate this recipe
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  • Gluten-free
4
servings
0:10
Preparation
0:10
COOKING
0:20
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    750 ml - 1 L SELECTED VARIETIES

  • 2
    big zucchini squash, cut in slices of 1/4 inch (0.5 cm)
  • 1 cup
    (250 mL)
    fresh tomato sauce
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  • butter with dried tomatoes

  • 1 Tbsp.
    (15 mL)
    french shallot, chopped
  • 1
    baby spinach
  • 8 oz
    (250 g)
    ricotta cheese
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  • 3 Tbsp.
    (45 mL)
    parmesan grated
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    DELI CUT, 2.84/100 g

  • 1 pinch
    nutmeg
  • 4
    slices of red pepper
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  • sufficient quantity, grated mozzarella cheese
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  • sufficient quantity, grated parmesan cheese
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    DELI CUT, 2.84/100 g

Imprimer ma sélection

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

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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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