Ingredients
- Serves 4
- 8 medium zucchini (1kg), sliced into 4mm ribbons (Kakanui Produce)
- Extra virgin olive oil for brushing, plus some for onions (Dunford Grove)
- Sea salt and cracked pepper
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 2 tablespoons chopped oregano
- 1 bunch kale -500g (Janefield Hydroponics)
- 1 bunch spinach -375g (Janefield Hydroponics)
- 2¼ cups ricotta -540g or cottage cheese
- 1 tablespoon finely grated lemon rind
- 1 cup flat leaf parsley, finely chopped
- ¾ cup -75g grated mozzarella
- ¾ cup -60g finely grated parmesan
- Micro salad mix to accompany (Janefield Hydroponics)
Zucchini Lasagne
Method
- Heat oven to 220°c
- Place zucchini in a single layer on a baking tray lined with baking paper
- Brush both sides with olive oil and sprinkle with salt
- Roast for 12-14 minutes or until golden
- Heat extra olive oil in a frying pan over a medium heat
- Add the onion, garlic and oregano and cook until softened
- Transfer to a bowl and allow to cool slightly
- Add the trimmed and blanched, squeezed and chopped kale and spinach to the onion mixture
- Place the ricotta, lemon rind, salt and pepper and parsley in a separate bowl and mix together
- Line the base of a lightly greased baking dish (about 2
- 25 litre capacity) with one-third of the roast zucchini
- Top with half the ricotta mix and half the kale/spinach mix
- Sprinkle with one-third of the mozarella and parmesan
- Top with half of the remaining zucchini, add remaining ricotta and kale/spinach mix
- Sprinkle half of the remaining mozarella/parmesan with the remaining zucchini then sprinkle over the remaining mozarella/parmesan
- Bake for 10-15 minutes or until crisp and golden
- Slice and serve with your favourite salad
Comments
This makes an interesting, and a lighter, change from pasta, and is great to serve when zucchini are in plentiful supply.
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