Pasta tastes so good when you fill it with rich flavors. Try this mild delizie that requires a little fiddling but is well worth doing.
Delizie With Zucchini and Ham
For 4-6 servings
200 g fresh lasagna sheets
1 zucchini, medium size
150 g of boiled ham
250 g Emmental cheese
100 g of mascarpone
1 batch of tomato sauce, see recipe
2 dl grated mozzarella
flake salt and freshly ground black pepper
1 garlic cloves
3 tablespoons olive oil
3 tablespoons tomato paste
2 cans of strained tomatoes, 400 g each
1 teaspoon dried oregano
salt and freshly ground black pepper
fresh oregano for decoration
Peel and chop onions and garlic. Fry in the olive oil until they soften. Stir in the tomato paste and let it fry for one minute. Pour in the rest of the ingredients and let simmer for about 25 minutes without a lid. Stir occasionally. Season with salt and pepper.
Heat the oven to 200 degrees. Cut the lasagna sheets in two parts lengthwise. Cover with a damp kitchen towel so they do not dry out.
Cut the zucchini into thin slices lengthwise with a cheese slicer. Cut the ham slices lengthwise and slice the whole cheese. Smear some mascarpone on each lasagna plate and place the squash, ham slices and Emmental slices over it.
Put some of the tomato sauce on the bottom of a baking dish. Roll tight rolls of the lasagna plates with toppings and put tightly together in the mold. Pour the rest of the tomato sauce over them and sprinkle with the mozzarella.
Salt and pepper properly and swirl over some oil. Bake for about 30 minutes in the oven.