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
- Preheat oven to 200°C (400°F).
- 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.
- Roughly chop the spinach and place into a bowl with the ricotta, parmesan, mint, parsley, salt and pepper, and mix to combine.
- 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.
- 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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