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Servings Per Recipe: 12
Amount Per Serving
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Cut courgette lengthwise into 3-4 mm thick pieces, using a grater, then place them on a baking rack and grill in the oven for 5 - 8 minutes, place them on paper towels to remove excess of the moisture.
In the meantime, fry shallot and garlic on the oil, add mushroom oysters and fry around 15 min., then mix in tomato paste with herbs and simmer on low for 10 min., the sauce should be thick, set aside.
In a separate bowl, mix ricotta cheese, ½ cup grated mozarella and eggs and preheat oven to 190 0C (375 0F).
In a 25 x 25 cm (approximately 9 in) baking form, spread ½ - ¾ cup of the tomato sauce and cover with the zucchini, 1 tbsp of bread crumbs to soak an excess of the moisture, then spread on it ½ - ¾ cup of the ricotta mixture and top with ¾ cup mozarella. Repeat until all ingredients are used up. Finish with a layer of zucchini and put in the oven for 30 min.
Spread the last amount of mozarella and bake 20 minutes more until the cheese is melted. After 10 min., when little cooled down, cut into squares and serve.
Tip : If you prefer a more classic lasagna, add minced beef meat to the tomato sauce and sprinkle layers with parmesan cheese.
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