Vegetarian Lasagne

Prepare the Tomato and Zucchini Filling In a large pan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the cherry tomatoes and diced zucchinis. Cook for 5-7 minutes, until the vegetables are slightly softened. Stir in the basil leaves and season with salt and pepper. Set aside.

Prepare the Ricotta Mixture In a bowl, combine the ricotta and grated Parmesan. Mix well until fully combined.

Assemble the Lasagne Preheat the oven to 180°C (350°F). Spread a thin layer of the tomato and zucchini filling on the bottom of a baking dish. Place a layer of lasagne sheets on top. Spread a layer of the ricotta mixture on top of the lasagne sheets. Repeat the layers until all the ingredients are used, finishing with a layer of tomato and zucchini filling on top. Sprinkle some grated Parmesan over the top layer.

Bake the Lasagne Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes, until the top is golden and bubbling. Remove from the oven and let it cool for a few minutes before serving.