zucchini, spinach and mozzarella lasagne

  • 850g English spinach (about 4 bunches), stems removed 
  • 4 cups (1kg) fresh ricotta 
  • 1 cup (80g) finely grated parmesan, plus extra
  • 1 cup (56g) chopped mint leaves
  • 1 cup (52g) chopped flat-leaf (Italian) parsley leaves
  • sea salt and cracked black pepper
  • 3 x 30cm (12 inch) or 6 x 15cm (6 inch) square fresh lasagne sheets, blanched 
  • 4 zucchini (courgette), thinly sliced using a mandoline
  • 3 x 100g fresh mozzarella, drained and sliced
  • extra virgin olive oil, for brushing

 

  1. Preheat oven to 200°C (400°F).
  2. Place the spinach into a large heatproof bowl and cover with boiling water. Allow to stand for 10 seconds, then drain. Press the spinach between absorbent kitchen paper to remove any excess moisture. 
  3. Roughly chop the spinach and place into a bowl with the ricotta, parmesan, mint, parsley, salt and pepper, and mix to combine. 
  4. To assemble the lasagne, place 1 lasagne sheet into the base of a lightly greased 22cm (8½ inch) ovenproof  frying pan. Top with 1½ cupfuls of the spinach and ricotta mixture, a layer of zucchini, and then a layer of mozzarella. Repeat layering with remaining lasagne sheets, spinach and ricotta mixture, zucchini, and mozzarella, finishing with zucchini. 
  5. Brush the zucchini with oil, sprinkle with extra parmesan and bake for 1 hour or until golden-brown. Serves 4–6

Photography: Chris Court

 

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