Roasted Zucchini Lasagna Recipe

Name: Roasted Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 medium zucchini, sliced into 1/16-inch 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 (500 grams), trimmed and blanched; 1 bunch English spinach (375 grams), trimmed and blanched; 2 1/4 cups (540 grams) fresh ricotta; 1 tablespoon finely grated lemon rind; 1 cup flat-leaf parsley, finely chopped; 3/4 cup (75 grams) grated mozzarella; 3/4 cup (60 grams) finely grated Parmesan; Baby (micro) salad mix (optional), to serve

Servings: persons

8 medium zucchini, sliced into 1/16-inch 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 (500 grams), trimmed and blanched
1 bunch English spinach (375 grams), trimmed and blanched
2 1/4 cups (540 grams) fresh ricotta
1 tablespoon finely grated lemon rind
1 cup flat-leaf parsley, finely chopped
3/4 cup (75 grams) grated mozzarella
3/4 cup (60 grams) finely grated Parmesan
Baby (micro) salad mix (optional), to serve

1
Preheat oven to 425u00b0F (220u00b0C). Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush both sides of the ribbons with oil and sprinkle with salt. Roast for 12 to 14 minutes or until golden. Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano and cook for 4 to 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 9x9-inch 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 to 15 minutes or until crisp and golden. Slice and serve with the baby salad mix.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 medium zucchini, sliced into 1/16-inch ribbons, Extra virgin olive oil, for brushing, plus 2 tablespoons extra, Sea salt and cracked black pepper, 1 small onion, chopped, and more.

Yes, Roasted Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Zucchini Lasagna

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