Spinach Lasagna with Zucchini and Ricotta

Ingredients

• 450 g spinach leaves
• Salt
• 2 red onions
• 2 Garlic cloves
• 3 tsp olive oil
• 100 g sun‑dried tomatoes (soft)
• 500 g Ricotta
• Pepper
• 100 g cherry tomatoes
• 3 zucchini
• 125 g mozzarella (about 2 balls; 45% fat in the whole product)
• 12 whole‑grain lasagna sheets

Instructions

1. 1.

   Clean, wash and boil spinach for about 2 minutes in a pot of boiling salted water until it wilts. Shock in ice water, drain well and squeeze out excess moisture.

2. 2.

   Peel and finely chop onions and garlic. Heat 2 tsp oil in a pan. Sauté onions and garlic for 3 minutes over medium heat.

3. 3.

   Meanwhile finely chop sun‑dried tomatoes. Puree ricotta with the dried tomatoes, then fold in onions and garlic and season with salt and pepper.

4. 4.

   Wash cherry tomatoes and slice them. Clean, wash zucchini and cut lengthwise into thin slices on a mandoline. Drain mozzarella and tear it into fine pieces with your fingers.

5. 5.

   Grease an oven dish (about 23 x 32 cm) with the remaining oil. Lay 6 lasagna sheets in the dish, spread half of the ricotta mixture over them, then layer zucchini slices, spinach, cherry tomatoes and mozzarella. Add the remaining lasagna sheets and repeat the layers with the rest of the ingredients. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) on the middle rack for 40–45 minutes.