- 2 clean zucchini
- 2 tomatoes clean
- 250 g of panela cheese in thin slices
- 1 can of dehydrated tomatoes
- 2 tomatoes
- 1/2 branch of celery
- 3 basil leaves
- 2 sprigs of coriander
- 150 g spinach
- 145 g basil
- 150 g coriander
- 1 clove of garlic
- Slice the zucchini into thin slices lengthwise and slice the tomatoes. Reservation.
- Empty the can of dehydrated tomatoes into a bowl of water. Soak them for at least 20 minutes. Place them in the blender along with the tomatoes, celery, garlic, basil and coriander, grind them until obtaining a crushed consistency. Reservation.
- Arrange a layer of zucchini. On top, place a tomato sauce, over it distribute panela cheese. Pour another layer of tomato sauce over the cheese and place sliced tomatoes. Repeat the procedure, using more zucchini for the top layer instead of tomato.
- Garnish the lasagna with tomato sauce and basil leaves.
If you are looking to put meat aside or you are a vegetarian, you need to add this recipe for vegetarian zucchini lasagna to your menu . It will be your favorite!
Most people automatically think of Italy, however the true origin of this popular delicacy is in Greece.
The Greeks were the first to use the word lagano to name pasta and specifically a dish that was served in a special dish and prepared in layers of pasta filled with sauce. Over time, this recipe reached Italy, where it was perfected and became popular throughout Europe as a characteristic Italian dish.
7 FUN FACTS ABOUT LASAGNA
- In Venezuela it is called pasticho.
- The introduction of the tomato to lasagna arises after the Spanish conquest in America.
- On July 29, the World Day of this delicacy is officially celebrated.
- England is the country where it is consumed the most.
- In New York there is a restaurant called “Del Postro” where a 100-layer lasagna is prepared.
- The Aztec cake that is prepared in Mexico is one of the most popular variations of this recipe.
- One serving (250 g) of lasagna Bolognese provides 500 to 700 calories.