Ingredients

- 300g of lasagna sheet pasta (*)

- 300g of cream cheese, like Philadelphia

- 3 tablespoon of sour cream (optional, you can use some milk to make the cheese softer)

- green onions

- 1 shallot

- chives

- 3-4 tomatoes

- fresh basil leaves

- 6 zucchini

- 50g of almonds

- 1 egg

(*) You can find 2 kinds of lasagna sheets: one that doesn't need to be pre-cooked and will go dry directly in the oven; another one that needs to be cooked for few minuter in salty boiling water. Check the instructions on you pasta package before to use them!

Slice the zucchini really thin and grill them both side. Set aside.

Slice the tomatoes and put them in a plate with salt and the basil leaves.

Chop the green onions and the chives and mix them with the cream cheese.

Add some tablespoons of sour cream if the cream is not smooth anout to spread easly. Chop the shallot and add it to the cream cheese mixture and season with salt and pepper.

In a oven pan pour some olive oil and place the first layer of lasagna sheets. Spread a layer fof cream cheese.

Place one layer of zucchini and cover it with a secon layer of lasagna sheets. Place the layer of tomatoes with the basil.

Slice the mozzarella and make a layer on top of the tomatoes. Cover them with a layer of lasagna sheets.

Make a second layer of zucchini. Now, if you have more zucchini/cream cheese/tomatoes contunue to make layers, just be sure to end with a layer of lasagna sheets. Beat the egg and brush generously the top. Spread the parmesan on top.

Ground the almonds and spread on top. Cook in the oven for 20 minutes at 180C (350F), until the top gets lightly burned.

Serve warm.