Roasted zucchini lasagna
Indulge in the savory flavors of roasted zucchini lasagna. Layers of tender zucchini, rich tomato sauce, and gooey cheese create a truly satisfying dish.
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
Instructions:
- Preheat the oven to 425°F (220°C). Arrange the zucchini slices in a single layer on baking trays that have been lined with non-stick baking paper. Coat both sides of the zucchini with oil and a sprinkle of salt. Roast in the oven for 12 to 14 minutes or until they turn golden brown. In a medium non-stick frying pan over medium heat, heat some extra oil. Cook the onion, garlic, and oregano for 4 to 5 minutes until they become soft. Let it cool down slightly. Wrap the kale and spinach in paper towels or a clean tea towel and squeeze out any excess liquid. Chop them roughly, add to the onion mixture, and stir well. In a bowl, combine the ricotta, lemon zest, parsley, salt, and pepper. Grease lightly a 9x9-inch baking dish and layer one-third of the roasted zucchini at the bottom. Spread half of the ricotta mixture and half of the kale mixture on top. Sprinkle with one-third of the mozzarella and Parmesan. Continue layering with half of the remaining zucchini, followed by the rest of the ricotta and kale mixtures. Top with the rest of the mozzarella and Parmesan. Bake for 10 to 15 minutes until the top is crispy and golden. Cut into slices and serve with the baby salad mix.
Summary:
- Calories: 2137 kcal
- Fat: 129 g
- Protein: 128 g
- Carbs: 151 g
- Potassium: 9896 mg
- Magnesium: 966 mg