ROASTED ZUCCHINI LASAGNE

This recipe was delish. The combination of the zucchini, ricotta and cheeses together with the spinach and kale was just fantastic. It is very easy to make, but it takes a bit of a time because there are so many zucchini ribbons to bake. I had to do it in about 4 batches using two trays. However, while the zucchini was baking, I prepared all other ingredients. I prepared the lasagna earlier and left it in the fridge until dinner time. It then only took me about 25 minutes to get it ready to serve. Lovely with some salad on the side.

INGREDIENTS

8 medium zucchinis (1kg), sliced into 4mm ribbons 
extra virgin olive oil for brushing, plus 2 Tbsp extra
sea salt and freshly ground black pepper
1 small onion, chopped
2 cloves garlic, crushed
2 Tbsp chopped oregano
1 bunch kale (500g), trimmed and blanched
1 bunch English spinach (375g), trimmed and blanched
2 1/2 cups (540g) fresh ricotta
1 Tbsp finely grated lemon rind
1 cup Italian parsley, finely chopped
3/4 cup (75g) grated mozzarella
3/4 cup (60g) finely grated parmesan

METHOD:
Preheat oven to 200°C fan-forced.
Cut the zucchini into ribbons using a mandoline.

You will end up with a lot of ribbons but they get very thin once cooked, and are necessary to create three layers.

Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush the ribbons with oil and sprinkle with salt. 

Roast for about 10 minutes or until golden. (You will need to do a few batches.)

Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano and cook for 4-5 minutes or until softened. Allow to cool slightly.

Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid. 

Roughly chop, add to the onion mixture and stir to combine.
Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine.

Line the base of a lightly greased 2.25 litre capacity baking dish with one-third of the roasted zucchini. 

Top with half the ricotta mixture and half the kale mixture. Sprinkle with one-third of the mozzarella and parmesan. 

Top with half the remaining zucchini, and the remaining ricotta and kale mixtures. Sprinkle with half the remaining mozzarella and parmesan. Top with the remaining zucchini and sprinkle with the remaining mozzarella and parmesan. 

Bake for 10-15 minutes or until crisp and golden.

Slice and serve with a green salad if you wish.

Serves 4-6