A super easy one pot dish, inspired by a recipe from @donna.hay ‘s cookbook ‘One Pan Perfect’. One thing I’ve learned over the past summers is that courgettes grow like crazy in the summer! It starts with a little flower and in the blink of an eye you have a courgette! (Same goes for cucumbers by the way).
The filling consists of spinach, ricotta, parsley, mint, lemon zest, mozzarella, parmesan cheese, garlic and not to forget courgette. A match made in summer-food heaven!
A handful of toasted pinenuts mixed in would be great too! I served it with a simple tomato and (garden) cucumber salad. Delish!
One Pan Courgette, Spinach, Ricotta & Mint Lasagne
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- Fresh lasagne sheets: 3 large sheets of 30 x 30 cm or 18 smaller sheets or 8 x 15 cm
- 750 g spinach
- 3 courgettes, thinly sliced (with mandolin if possible)
- 750 g ricotta
- 250 g mozzarella, strained and sliced
- 80 g parmesan, grated + extra to sprinkle
- Large bunch mint leaves (± 1 cup, see notes), finely chopped
- Big handful flat leaf parsley, finely chopped
- Zest of 1 lemon
- 40 g pine nuts (optional)
- Olive oil
Instructions
Preheat the oven to 200°C.
Place the spinach in a large heet proof bowl and pour boiling water over the top. Let it sit for 10 seconds en the strain, squeezing out as much excess water as possible.
Roughly chop the spinach and mix this with the ricotta, parmesan, mint, parsley, pepper, salt, lemon zest and pine nuts.
Assemble the lasagne: Brush olive oil in the bottom of an oven proof skillet or oven dish. Divide 1 large lasagne sheet or 6 smaller sheets into the bottom.
Spoon a third of the spinach ricotta mix onto the lasagne layer and top this off with a layer of a third of the courgette and the mozzarella.
Repeat this with the rest, finishing with a layer of courgette.
Brush the courgette with some more olive oil and sprinkle some extra parmesan over the top.
Place in the oven and bake for 50 minutes till an hour until the top is bubbling and nice and browned.
