A vegetarian artistic lasagna

If I have to make a choice between the taste of a meal or the appearance, I will certainly go for the taste. If I can make a dish more attractive without the need of all my patience, I will do my very best, of course.

Layers of food are always a surprise for your guests.

This lasagna is a perfect marriage between all of that.

For a lasagna for 2p, chop and fry 1 leek, 4 garlic cloves in a drizzle of olive oil. Add 1 can of tomatoes. Allow to simmer for approx 10 mins. Add 2 grated courgettes. Bake and stir. Add 100 grams of baby spinach. Stop the fire. Add a handful of fresh chopped basil. Taste, add pepper and salt.

Mix all of this with 200 grams of ricotta, the zeste of 1 lemon, 125 ml of light cream. Taste, add pepper and salt.

Oil a small rectangular oven dish. Start with a layer of the mixture. Continue with a lasagna sheet, mixture, pasta sheet.

Slice 2 courgettes in long stripes. Create a special woven patron on the last layer of sauce. Finish with mozzarella and 2 table spoons of parmigiano.

Bake in the oven at 200° for approx 25 mins.

Serve with some green salad.

Beautiful cooking, for people in search for taste 😉

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