Zucchini Lasagna with Ham
Zucchini lasagna with ham is a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 zucchini
- Salt
- 1 onion
- 2 Garlic cloves
- 4 tbsp olive oil
- 100 ml dry white wine
- 150 ml Vegetable broth
- white pepper
- Nutmeg (freshly grated)
- 150 g cooked ham (sliced)
- 100 g almonds
- a handful of parsley
- ½ lemon (zest)
- 200 g lasagna sheets
- 200 g Feta Cheese
Instructions
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1.
Preheat the oven to 180°C with upper and lower heat. Wash the zucchini, remove ends and slice lengthwise into thin slices. Salt them and let sit for about 10 minutes.
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2.
Peel and finely chop the onion and garlic. In 1 tbsp oil in a pot, sauté until translucent. Then deglaze with wine, add broth and simmer for 2-3 minutes. Season with white pepper and nutmeg. Dice the ham into small cubes. Roughly chop about two-thirds of the almonds. Rinse parsley, shake dry, finely chop and mix with whole and chopped nuts and lemon zest.
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3.
Grease a large baking dish with oil and lay lasagna sheets. Layer zucchini slices, crumble some feta on top, and distribute ham. Sprinkle with 1 tbsp nut-parsley mixture and drizzle with onion broth. Repeat layering lasagna sheets and all ingredients in the same way. Finish with a layer of noodles, feta, and zucchini slices. Brush with remaining oil and bake in the oven for about 25 minutes. Cover with foil if the noodle sheets darken too much. Serve sprinkled with leftover nut-parsley mix.
