Zucchini Lasagna (gf)

Veggie-packed and gluten-free. It uses up the zucchini that might be a bit long in the tooth, takes advantage of spinach’s second coming and is nice and cheesy to boot. Adapted from a recipe by Donna Hay.

8 med zucchini (yellow or green) sliced into 1/16-inch ribbons
extra virgin olive oil, for brushing, plus 2 tablespoons extra
sea salt and cracked black pepper
1 sm onion, chopped
2 cloves garlic, crushed
2 T chopped oregano
1 bunch Swiss chard, washed, trimmed and blanched
1 bunch spinach, washed, trimmed and blanched
2¼ c fresh ricotta
1 T finely grated lemon rind
1 c flat-leaf parsley, finely chopped
¾ c grated mozzarella
¾ c finely-grated Parmesan

Preheat oven to 425°F.

Place the zucchini in a single layer on a baking pan lined with parchment. Brush both sides of the ribbons with oil and sprinkle with salt. Roast for 12-14 minutes or until golden. Heat the extra oil in a medium pan over medium heat. Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened. Allow to cool slightly. Place the greens in in a clean tea towel and squeeze to remove any excess liquid. Roughly chop, add to the onion mixture and stir to combine.

Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine. Reserve.

Line the base of a lightly greased 9×9-inch baking dish with one-third of the roasted zucchini. Top with half the ricotta mixture and half the greens mixture. Sprinkle with one-third of the mozzarella and Parmesan. Top with half the remaining zucchini, and the remaining ricotta and greens mixtures and half the remaining cheeses. For the last layer, top with the remaining zucchini and the rest of the cheeses. Bake for 10 to 15 minutes or until crisp and golden. Serve with a fresh tomato salsa.

Serve 4-6.