Veggie Zucchini & Ricotta Lasagna

recipe

• Step 1
  Preheat the oven to 200°C. In a saucepan on high heat, add the cream, half of the parmesan cheese, chopped basil, salt and pepper.
• Step 2
  Whisk together and bring to a boil. Remove from heat and allow it to sit.
• Step 3
  After washing the zucchini, cut it lengthwise in half and then cut into ¼ inch half moons.
• Step 4
  Add the zucchini to a pan and sauté on medium heat for 3 minutes, mixing frequently.
• Step 5
  Add ¼ cup of water and cook for an additional 3 minutes, until they are lightly golden brown. Add salt and pepper.
• Step 6
  In an oven-safe dish (we used a 25 x 20 cm dish here), layer ⅓ of each: parmesan cream sauce, lasagna noodles (uncooked), ricotta cheese, zucchini, mozzarella, salt and pepper. Repeat 2 more times.
• Step 7
  Add the remaining parmesan cheese and bake at 200°C for 30 minutes.
• Step 8
  Serve hot and enjoy!