Roasted Zucchini Lasagne
This lasagne is made with layers of zucchini instead of pasta, with a zesty ricotta sauce. The perfect addition to any dinner table.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
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
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