I already made the mini homemade pasta lasagna and gave it to revenue HERE. This is the same principle, I made it in small ramekins (those little white pots). Layers: sauce, pasta, sauce, cheese, zucchini, sauce…(repeat 3 times) and finally a layer of parmesan. Finally it goes in the oven to brown (don’t fall for the nonsense of using light parmesan like I did, because it’s not gratin).
There is an important tip: the zucchini must be cut very finely and placed in a sieve with plenty of salt on top. Leave it to rest for an hour. It will release a lot of liquid and become dry, so just rinse it well to remove the salt. Do this before using in dishes that go in the ovenotherwise it will turn into a downpour and ruin your dish.
After this procedure, I heated some olive oil with a lot of chopped garlic, removed the garlic and passed the zucchini through the pan just to get the flavor. But this procedure is optional, okay?
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