TOMATO AND ZUCCHINI LAZAGNA

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Ingredients

  •   1kg zucchini
  •   250g Polimark Pelati
  •   1 glass of dry white wine
  •   120g of fresh mozzarella cheese
  •   100g of grated Parmesan cheese
  •   1 carrot
  •   ½ large onion
  •   1 celery
  •   chopped
  •   4 teaspoons of olive oil
  •   1 teaspoon Polimark Binacin
  •   ½ teaspoon of salt

Preparation

Preheat olive oil. Place carrots, celery and onions and fry until vegetables are softened. Add the wine and mix until it evaporates. Add Polimark Pelati and leave the sauce to cook for about 15 minutes. Season with Polimark Binacin. Remove the sauce from the fire and transfer to the appropriate bowl. In a warm pan fry slices of zucchini. Heat the oven to 220 ° C. Grease the refractory bowl and line up  order of zucchini, order of tomato sauce, the Mozzarella cheese and the Parmesan cheese. Repeat until zucchini and a sauce are gone. Place the bowl in the oven and bake for about 15 minutes, until the cheese on top gets golden brown color.

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