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Dear IF-riends, today we are glad to show you an innovative, super-easy, recipe for your traditional lasagne dish! Lasagne, as you know is a well-known Italian food, typically enjoyed with a Bolognese sauce (to be honest with you, in Italy we don’t call the sauce Bolognese, but simply “Ragù”), a tomatoes and meat sauce which is alternative poured on several layers of Lasagne pasta.

But Italians love to experiment and so we make a vegetarian alternative made with tender grilled zucchini, mozzarella cheese and the exquisite add of some black olive patè. This colored version recall the Italian flag and the black olive patè gives some sprint to the sweet taste of the mozzarella.

So switch on the oven and let’s do some classy cooking!

Ingredients for 4-6 persons

1 pack of Lasagne by Pastificio Gentile

1 jar of black olive paté by Campisi

6 young zucchini (the smaller, the better)

500 gr. of mozzarella cheese

Some cherry tomatoes

Extra virgin olive oil


Prepare the filling. Clean and cut the zucchini in thin slice. Sprinkle them with some salt. Heat a grill and grilled the zucchini until they make the “black stripes” . Cut into dice the mozzarella cheese.

Make the layers. Cook the lasagna pasta for 4- 6 minutes in a pot filled with boiling water. Then, in a baking pan, distributes some olive oil, in order to prevent lasagna from sticking. Now, alternate a layer of pasta then some zucchini, the mozzarella and 2 teaspoon of black olive patè. Do it until you finish all the ingredients. Pour a wire of extra virgin olive oil on top.

Cook and garnish. Pre-heat the oven until it reach 180°C. Put the baking pan in the oven for 30 minutes. Take it out, garnish with some cherry tomatoes and serve hot to your guest! Enjoy!

Grandma’s tip: Try it with the vegetables you prefer.. We suggest you also to substitute the zucchini with some eggplants. Or do it with both!

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