Zucchini Lasagna with Cream Cheese

Ingredients

• 10 whole wheat lasagna sheets
• Salt
• 2 tbsp olive oil
• 3 zucchinis
• 60 g mixed herbs (3 bunches; e.g., parsley, chives, dill, basil)
• 2 Garlic cloves
• 400 g cream cheese (30% fat in the container)
• 100 g Sour cream
• Pepper
• 5 g mint (2 stems)

Instructions

1. 1.

   Cook lasagna sheets in plenty of boiling salted water according to package instructions until al dente. Then lift each sheet out, drain and let cool. Drizzle with olive oil.

2. 2.

   Clean, wash and slice zucchinis lengthwise into thin slices. Blanch in boiling salted water for 1 minute, remove, shock in cold water and drain well.

3. 3.

   Wash herbs, shake dry, finely chop. Peel garlic and finely chop.

4. 4.

   Mix cream cheese with sour cream and season with salt and pepper. Fold in herbs and garlic.

5. 5.

   Place 2–3 lasagna sheets overlapping on a plate, spread with the cream mixture and lay zucchini slices like roof tiles on top. Repeat this process until all ingredients are used, finishing with zucchini.

6. 6.

   Wash mint, shake dry, pluck leaves and garnish the lasagna with them.