First, heat olive oil in a pan and fry scallion rings and zucchini slices until golden brown. Season with salt.
After that, bring a pot with salted water to a boil. Add the lasagna sheets and cook for 10-15 min. until al dente. After cooking, cover directly with olive oil so they do not stick together.
Now gradually layer lasagna sheets, a layer of ricotta cheese, a layer of tomato sauce and a layer of vegetables on top of each other. You will need approx. 5 lasagna sheets per person.
Finally, place half a burrata ball on each serving and sprinkle with arugula, basil and balsamic cream. If needed, season with salt and pepper.