I declare myself totally in love with almond ricotta. I guess I missed the cottage cheese of my childhood. But it is much creamier and sweeter than I remember the cottage cheese, my mother sometimes mixed it with a lot of sugar to make it edible. I have made many recipes with this almond ricotta, both sweet and salty. It’s a wonder! Now I show you a quick and no-bake lasagna, something we can eat on these hot days.
Ingredients
- 2 medium zucchini
- 400 grams of plant based ricotta
- 100 grams of sliced ham (or baked chicken breast, barbecued, or other lean meat)
- A few sliced olives
- One tablespoon of dry nutritive yeast flakes
- A bunch of dill
- Salt and pepper to taste
- A tablespoon of olive oil
- Other spices, if you want (I put a mixture of dried tomatoes with oregano and chilli)
Recipe Method
The zucchini are sliced horizontally and fried on the grill or in the pan, until they are no longer so stiff. We mix the ricotta with the entire list of ingredients from olives down. Cut the ham (or chicken breast) into small pieces. In a pan with high edges, I used a silicone cake pan, we place the layers in the order: zucchini, ricotta, ham, ending with ricotta. We repeat. I put 4 rows of each. 4 servings came out. It can be cut and eaten immediately or kept in the fridge for a day or two.
