Zucchini Lasagna "thermomix"

Put the Parmesan cheese and Triture 10 sec / Speed ​​progressive 5-10. Remove from the glass and reserve (it will be used to gratin).

For fried tomatoes and zucchini: cut zucchini on very thin sheets and put the sheets distributed between the tray and the varomatic container, as detached as possible. Reserve

Without washing the glass, put the tomatoes without the peduncle and Triture 5 sec / Speed ​​5. Then, add the oil, the sugar, the salt and place the varomue in its position. Schedule 30 min / Varoma / Speed ​​2. Time finish, remove the closed varomue and put it on a plate. Pour the fried tomatoes into a bowl and reserve. Wash and dry the glass.

For Ricota: Insert the butterfly on the blades. Add the milk in the glass and schedule 16 min / 90 ° C / Speed ​​2.

Schedule 1 Min / Speed ​​1, while adding the vinegar by the mouth. After 1 min, the separation of whey and the solid part should be noted. Let stand a few minutes to make sure of cheese formation.

Remove the butterfly and transfer gently (with a large spoon) the solids inside the basket lined with a clean kitchen cloth. It is important to do this gently to get the maximum of ricotta (do not blow away the contents of the glass on the basket). Let out about 10 min approx. before using. Reserve

Put the ricotta in a bowl and add, salt, pepper and if you want some other dressing at your liking. Reserve

Assembly: Preheat the oven at 200º C. In a furnace source, place by layers: first one of fried tomatoes, then one of zucchini, one of a ricotta and so on. Finish with fried tomatoes and sprinkle the grated cheese.

Take the oven to gratin for 10 minutes at 200 ° C or until it is hot and golden over. Serve immediately.