Zucchinis make a healthy alternative to lasagne sheets in this light and quick lasagne, stuffed with ham and feta cheese. Raw zucchini will release water during baking, simply drain it and return to the oven.
1 tablespoon extra virgin olive oil
4 medium zucchinis
salt and pepper, to taste
250g fresh mozzarella, cubed
4 slices ham
50g feta cheese, crumbled
100g grated Parmesan cheese
1 pinch ground nutmeg
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Preheat oven to 200 degrees C. Grease a 23cm square baking dish with 1 tablespoon of extra virgin olive oil. Set aside.
Slice the zucchinis very thinly lengthways, using a knife or mandoline. Divide in 3 equal bunches.
Lay the bottom of the dish with the first bunch of zucchini slices, side by side. Season with salt. Cover with 1/3 of the mozzarella, 2 slices of ham and 1/2 of the feta. Sprinkle with 1/3 of the Parmesan cheese.
Cover with a second layer of zucchini slices and proceed as for the first layer. Finish with a third layer of zucchini, season with salt, add the remaining 1/3 of mozzarella and sprinkle with remaining 1/3 of grated Parmesan cheese.
In a bowl whisk together the egg, milk, salt, pepper and nutmeg. Pour over the lasagne, covering top and sides.
Bake for 20 to 25 minutes or until the top is golden brown. During baking, the zucchini will release water; if you notice this, remove from oven and carefully drain, then return to oven to continue baking.
Remove lasagne from the oven, let stand for a few minutes before slicing, then serve.
Bake and cool to room temperature, then cover with aluminium foil. Chill in the fridge till needed, then reheat in the oven for 15 minutes or so.