• 1 packet of lasagne noodles
• 1 egg
• 250g of ricotta cheese
• 160g shredded mozzarella
• 200g shredded Parmesan cheese
• 4 large shallot or 3 onions
• 1 zucchini (courgette)
• ½ jar of sun-dried tomatoes in strips with herbs and sunflower seeds in oil OLE
• 3 cloves of garlic
• 2 cans of chopped tomatoes
• ½ cup of tomato passata
• butter, olive oil
Dice the zucchini. Chop the shallots or onions.
In a skillet, add a spoonful of butter, cook the squeezed garlic clove with half of the chopped shallots. Cook gently.
Add the zucchini and cook until soft. Finally, add the sun-dried tomatoes together with the sunflower seeds. Combine Ricotta with an egg.
Prepare the tomato sauce separately in a pot: cook the rest of the chopped shallots in olive oil.
Add tomatoes with the passata. Cook for about 10 minutes. Season it. Put the dried lasagne sheets in boiling water for about 2 minutes.
Preheat the oven to 200 Celsius degrees. In a heat-resistant dish, spread half the tomato sauce, then put a few slices of pasta, half ricotta with egg, half zucchini with dried tomatoes, half of grated Parmesan cheese and mozzarella.
Repeat these steps (layers) a second time and sprinkle the top of the dish generously with cheese.