Individual Ricotta and Zucchini Lasagnette

Ingredients

• 16 lasagna sheets - fresh or dry
• 3 tablespoons Extra Virgin Olive Oil for boiling pasta
• 1 pound San Marzano Tomato Passata
• 2 garlic clove, green inner part removed
• 4 tablespoons Extra Virgin Olive Oil
• 4 sprigs Parsley
• 18 ounces Fresh Buffallo or Sheep Ricotta
• 1.5 ounces Parmesan grated
• 2 tablespoons dry oregano
• 2 medium zucchini sliced in a mandoline (very thin)
• salt
• freshly ground black pepper

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