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)...