Spinach Courgette Lasagne Recipes

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI

Steps:

• Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
• Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
• Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
• Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

CHEESY SPINACH-ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
• Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.
• Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.
• Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.