Stuffed Zucchini Lasagna
2-3 Cretan zucchini
Ingredients for the Filling
- 200 gr. fresh cheese
- 200 gr. goat cheese
1 pinch of fresh kashar cheese – grated
- ½ bunch of fresh basil
Salt
2 sprigs of fresh thyme
Salt
Fresh basil leaves
For the zucchini: Slice the zucchini lengthwise thinly using a mandolin or knife. Place your pan on the stove and heat it. Add the zucchini slices to the heated pan and cook until soft on both sides.
For the tomato sauce: Heat olive oil in a saucepan. Add diced tomatoes, finely diced red bell pepper, crushed garlic, granulated sugar, balsamic vinegar, fresh thyme leaves, salt, and pepper, and cook. Add water and cook for another 5 minutes. Then blend with an immersion blender.
For the filling: In a mixing bowl, combine the fresh cheese, goat cheese, and grated fresh kashar cheese.
For the lasagna sheets: Put water in your rice pot and bring it to a boil. Once the water is boiling, add salt. Add the prepared lasagna sheets to the boiling water and cook for 6 minutes, then set aside. Drizzle with a little olive oil to prevent them from sticking.
To assemble: Spread the cheese mixture onto each lasagna sheet. Place basil leaves and two zucchini slices on top and roll up. Repeat this process until all the mixture is used. Spread half of the tomato sauce on the bottom of a glass baking dish. Arrange the lasagna rolls side by side on top. Finally, pour the remaining tomato sauce over everything and sprinkle with grated cheddar cheese.
Bake at 200 degrees Celsius until the cheese melts and the lasagna sheets soften.
