Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
- 80grams parmesan
- 4 medium zucchini
- 1 1/2teaspoons ground cinnamon
- 1 lemon, zested
- 750grams light ricotta
- 120grams baby spinach leaves
- 4 fresh lasagne sheets
- 80grams pine nuts
Description
Try this easy vegetable lasagne recipe packed with greens. Baking the zucchini beforehand helps keep it from getting too watery.
Method
Step 1 of 4
Preheat oven to 180°C. Line four baking trays with baking paper. Spread zucchini among prepared trays and sprinkle with 1/2 teaspoon of cinnamon. Bake for 10 minutes to dry slightly.
Step 2 of 4
In a medium bowl, combine ricotta, zest and juice, remaining cinnamon and pine nuts. Season with pepper.
Step 3 of 4
In a medium saucepan over low heat toss spinach until wilted, about two minutes.
Step 4 of 4
Spread one-quarter of the ricotta mix over the base of an ovenproof baking dish and cover with two lasagne sheets. Spread over another quarter of the ricotta mix, spinach and cover with half the zucchini slices. Follow with another quarter of the ricotta mix, remaining lasagne sheets, remaining ricotta mix and remaining zucchini. Sprinkle over parmesan and bake for 20 minutes or until cheese is golden.
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