Lasagna with zucchini, spinach, and pesto

Name: Lasagna with zucchini, spinach, and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 4 large zucchinis; 2 tablespoons olive oil; pepper and salt; 400 g spinach; knob of butter; nutmeg; RICOTTA-PESTO MIXTURE; 50 g Parmesan cheese; 250 g ricotta; 150 g fresh basil pesto; 1 egg; 2 cloves of garlic; 1 shallot; juice and zest of 1 lemon; 1 pack of lasagna sheets, fresh or dried; BALSAMIC VINAIGRETTE; 5 tablespoons quality balsamic vinegar; 10 tablespoons mild extra virgin olive oil; ground black pepper and sea salt; 1 red onion, finely chopped; 1 bowl of mixed salad of your choice

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30min (+1h in the oven)

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Delicious lasagna with roasted zucchini, ricotta-pesto, and spinach, served with a fresh balsamic vinaigrette.

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Ingredients

What do you need?

Quantity: 4P

4 large zucchinis
2 tablespoons olive oil
pepper and salt
400 g spinach
knob of butter
nutmeg

RICOTTA-PESTO MIXTURE
50 g Parmesan cheese
250 g ricotta
150 g fresh basil pesto
1 egg
2 cloves of garlic
1 shallot
juice and zest of 1 lemon
1 pack of lasagna sheets, fresh or dried

BALSAMIC VINAIGRETTE
5 tablespoons quality balsamic vinegar
10 tablespoons mild extra virgin olive oil
ground black pepper and sea salt
1 red onion, finely chopped
1 bowl of mixed salad of your choice

4 large zucchinis
2 tablespoons olive oil
pepper and salt
400 g spinach
knob of butter
nutmeg

RICOTTA-PESTO MIXTURE
50 g Parmesan cheese
250 g ricotta
150 g fresh basil pesto
1 egg
2 cloves of garlic
1 shallot
juice and zest of 1 lemon
1 pack of lasagna sheets, fresh or dried

Preparation method

How do you make this?

Preheat the oven to 230 °C.

Slice the zucchinis lengthwise into thin slices and place them on a baking sheet lined with parchment paper. Season with pepper and salt and roast for 30 minutes in the preheated oven at 230 °C.

Remove the zucchinis from the oven, place a double layer of kitchen paper on top, and pat dry if necessary.

For the ricotta-pesto mixture, place half of the Parmesan cheese in a tall measuring cup with the rest of the ingredients and blend until smooth with an immersion blender.

Sauté the spinach in a knob of butter with pepper, salt, and nutmeg. Place the spinach in a sieve and press out the moisture.

Grease a baking dish with some oil and layer the lasagna sheets, zucchini, spinach, and the ricotta-pesto mixture. Finish with the remaining Parmesan cheese.

Place in a preheated oven at 180 °C and let cook for 30 minutes.

Put all the ingredients for the balsamic vinaigrette in a jar with a lid and shake well.

Serve with the salad and balsamic vinaigrette.