Zucchini Tomato Lasagna with Sunflower Seeds

Ingredients

• 12 whole wheat lasagna sheets
• Salt
• 3 tbsp olive oil
• 2 zucchinis
• 2 Garlic cloves
• 1 Shallot
• 600 g diced tomatoes (canned)
• Pepper
• 4 stems basil
• 250 g mozzarella (2 balls)
• 20 g Parmesan (1 piece)
• 100 g red cherry tomatoes
• 100 g yellow cherry tomatoes
• 30 g Sunflower seeds (2 tbsp)

Instructions

1. 1.

   Cook lasagna sheets in boiling salted water for about 3 minutes, remove, place in a bowl with cold water and 1 tbsp oil, let cool. Pat dry and set aside.

2. 2.

   Meanwhile wash, trim, and slice zucchinis lengthwise into thin strips. Peel garlic and shallot, finely chop.

3. 3.

   Heat 1 tbsp oil in a pot. Sauté shallot and garlic over medium heat until translucent. Add diced tomatoes, season with salt and pepper, simmer for 4–5 minutes on medium heat.

4. 4.

   Wash basil, shake dry, chop. Remove sauce from heat, fold in basil. Slice mozzarella into rounds.

5. 5.

   Grease a baking dish with remaining oil. Lay lasagna sheets on the bottom, layer zucchini strips, spread some tomato sauce, and top with mozzarella slices.

6. 6.

   Repeat this layering process three more times, finishing with lasagna sheets. Spread remaining tomato sauce over the top and sprinkle parmesan.

7. 7.

   Wash tomatoes, halve lengthwise, arrange on top. Lightly salt, pepper, and bake in a preheated oven at 200°C (180°C fan; gas: level 3) for 35–40 minutes.

8. 8.

   Meanwhile roast sunflower seeds in a dry pan until fragrant. Sprinkle the lasagna with the toasted seeds before serving.