Zucchini Lasagne



Serves 4

8 medium zucchini (1kg), sliced into 4mm ribbons (Kakanui Produce)
Extra virgin olive oil for brushing, plus some for onions (Dunford Grove)
Sea salt and cracked pepper
1 small onion, chopped
2 cloves garlic, crushed
2 tablespoons chopped oregano
1 bunch kale -500g (Janefield Hydroponics)
1 bunch spinach -375g (Janefield Hydroponics)
2¼ cups ricotta -540g or cottage cheese
1 tablespoon finely grated lemon rind
1 cup flat leaf parsley, finely chopped
¾ cup -75g grated mozzarella
¾ cup -60g finely grated parmesan
Micro salad mix to accompany (Janefield Hydroponics)


  1. Heat oven to 220°c.
  2. Place zucchini in a single layer on a baking tray lined with baking paper.
  3. Brush both sides with olive oil and sprinkle with salt. Roast for 12-14 minutes or until golden.
  4. Heat extra olive oil in a frying pan over a medium heat. Add the onion, garlic and oregano and cook until softened.
  5. Transfer to a bowl and allow to cool slightly.
  6. Add the trimmed and blanched, squeezed and chopped kale and spinach to the onion mixture. Place the ricotta, lemon rind, salt and pepper and parsley in a separate bowl and mix together.
  7. Line the base of a lightly greased baking dish (about 2.25 litre capacity) with one-third of the roast zucchini.
  8. Top with half the ricotta mix and half the kale/spinach mix. Sprinkle with one-third of the mozarella and parmesan.
  9. Top with half of the remaining zucchini, add remaining ricotta and kale/spinach mix.
  10. Sprinkle half of the remaining mozarella/parmesan with the remaining zucchini then sprinkle over the remaining mozarella/parmesan.
  11. Bake for 10-15 minutes or until crisp and golden.
  12. Slice and serve with your favourite salad.


This makes an interesting, and a lighter, change from pasta, and is great to serve when zucchini are in plentiful supply.

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