Replace the normal sheets of lasagna with a few thin slices of Courgette. And as filler… Ham and emmental cheese.
- Serves: 2.
- 2 Courgettes.
- 8 slices of cooked ham.
- 150 gr of emmental cheese sliced.
- 1 tablespoon bread crumbs.
- 1 tablespoon of extra virgin olive oil.
Cut the Courgette into strips with the aid of a mandolin, and preheat the oven to 180 degrees. Get a baking tray or dish and put a little virgin olive oil on the base. Then put a layer of courgette strips, on top of the courgette a layer of enmmental cheese and on top of it a layer of cooked ham. Follow the same steps until you finish with the courgette.
With a brush cover the last layer of Courgette with olive oil and sprinkle on the breadcrumbs to give it a golden topping.
Bake for 20 minutes at 180 degrees, until you see that top of the lasagna is well browned and the bread crumbs are crispy.