Individual Ricotta and Zucchini Lasagnette

Individual Ricotta and Zucchini Lasagnette

Individual Ricotta and Zucchini Lasagnette


Serves 8

Ingredients
  • 16 lasagna sheets - fresh or dry
  • 3 tablespoons Extra Virgin Olive Oil for boiling pasta
  • 1 pound San Marzano Tomato Passata
  • 2 garlic clove, green inner part removed
  • 4 tablespoons Extra Virgin Olive Oil
  • 4 sprigs Parsley
  • 18 ounces Fresh Buffallo or Sheep Ricotta
  • 1.5 ounces Parmesan grated
  • 2 tablespoons dry oregano
  • 2 medium zucchini sliced in a mandoline (very thin)
  • salt
  • freshly ground black pepper
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