Roasted Zucchini Lasagne | Donna Hay

Ingredients

• 8 medium zucchinis (courgettes) (1kg), sliced into 4mm ribbons
• extra virgin olive oil, for brushing, plus 2 tablespoons extra
• sea salt and cracked black pepper
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 2 tablespoons chopped oregano
• 1 bunch kale (500g), trimmed and blanched
• 1 bunch English spinach (375g), trimmed and blanched
• 2¼ cups (540g) fresh ricotta
• 1 tablespoon finely grated lemon rind
• 1 cup flat-leaf parsley, finely chopped
• ¾ cup (75g) grated mozzarella
• ¾ cup (60g) finely grated parmesan
• baby (micro) salad mix (optional), to serve