Lasagna with Zucchini, Cream Cheese and Pine Nuts

Ingredients

• 8 whole wheat lasagna sheets
• Salt
• 8 garlic cloves
• 3 tbsp cold-pressed olive oil
• 200 g Cream cheese
• Pepper
• 2 tbsp lemon juice
• 2 Zucchini
• 60 g pine nuts (4 tbsp)
• 10 g parsley (½ bunch)

Instructions

1. 1.

   Cook the lasagna sheets in boiling salted water according to package instructions until al dente. Remove with a slotted spoon and drain on kitchen paper; cut each sheet crosswise into halves.

2. 2.

   Meanwhile, peel the garlic. Heat 1 tbsp olive oil in a pan and sauté the garlic over medium heat until golden yellow. Remove, let cool, then grate finely with a pinch of salt in a mortar.

3. 3.

   Stir the cream cheese with salt, pepper, lemon juice and the cooled garlic mixture. Roast the pine nuts in an empty pan over medium heat until fragrant; remove and cool.

4. 4.

   Wash the zucchini, cut into 8–10 cm long pieces, then slice into ~1 cm thick rounds. Heat the remaining olive oil in a pan and brown the zucchini slices over medium heat until golden brown. Drain on kitchen paper, let cool, then season with salt and pepper.

5. 5.

   Layer four plates with four half sheets of lasagna, alternating zucchini slices and cream cheese to build the lasagna. Wash, dry, and tear parsley leaves; sprinkle the assembled lasagnas with pine nuts and parsley.