Roasted Zucchini Lasagna
Serves: 5
Olin Prosacco
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 small
Onion (chopped)2 cloves
Garlic (crushed)2 tbsps
Oregano (chopped)2.25 cups
Ricotta (540 grams fresh)1 tbsp
Lemon (finely grated rind)Directions:
1
Preheat oven to 425°F (220°C)
2
Place the zucchini in a single layer on baking trays lined with non-stick baking paper
3
Brush both sides of the ribbons with oil and sprinkle with salt
4
Roast for 12 to 14 minutes or until golden
5
Heat the extra oil in a medium non-stick frying pan over medium heat
6
Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened
7
Allow to cool slightly
8
Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid
9
Roughly chop, add to the onion mixture and stir to combine
10
Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine
11
Line the base of a lightly greased 9x9-inch baking dish with one-third of the roasted zucchini
12
Top with half the ricotta mixture and half the kale mixture
13
Sprinkle with one-third of the mozzarella and Parmesan
14
Top with half the remaining zucchini, and the remaining ricotta and kale mixtures
15
Sprinkle with half the remaining mozzarella and Parmesan
16
Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan
17
Bake for 10 to 15 minutes or until crisp and golden
18
Slice and serve with the baby salad mix
19
Preheat oven to 425°F (220°C)
20
Place the zucchini in a single layer on baking trays lined with non-stick baking paper
21
Brush both sides of the ribbons with oil and sprinkle with salt
22
Roast for 12 to 14 minutes or until golden
23
Heat the extra oil in a medium non-stick frying pan over medium heat
24
Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened
25
Allow to cool slightly
26
Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid
27
Roughly chop, add to the onion mixture and stir to combine
28
Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine
29
Line the base of a lightly greased 9x9-inch baking dish with one-third of the roasted zucchini
30
Top with half the ricotta mixture and half the kale mixture
31
Sprinkle with one-third of the mozzarella and Parmesan
32
Top with half the remaining zucchini, and the remaining ricotta and kale mixtures
33
Sprinkle with half the remaining mozzarella and Parmesan
34
Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan
35
Bake for 10 to 15 minutes or until crisp and golden
36
Slice and serve with the baby salad mix