Vegetable Lasagna with Zucchini and Spinach

Ingredients

• 1 onion
• 2 cloves garlic
• 1 tbsp Olive Oil
• 300 g frozen spinach
• Salt
• Pepper
• 2 zucchinis
• 1 bunch parsley (20 g)
• 2 balls mozzarella (125 g each)
• 200 g heavy cream
• 150 g cottage cheese
• 1 tsp Dried oregano
• 350 g whole‑grain lasagna sheets
• 340 g passata

Instructions

1. 1.

   Peel and dice the onion and garlic. Heat oil in a large pot, add onion and garlic, and sauté for 2 minutes until translucent over medium heat.

2. 2.

   Let the spinach thaw, add it to the pot, and simmer on low heat for about 5–7 minutes; season with salt and pepper and let cool.

3. 3.

   Wash, peel, and grate the zucchinis. Wash and dry the parsley, then chop. Dice one mozzarella ball and set aside.

4. 4.

   Combine the remaining mozzarella with the spinach, zucchini, and parsley in a bowl. Stir in cream and cottage cheese, then season heavily with oregano, salt, and pepper. Layer lasagna sheets on the bottom of a greased baking dish, alternating with the zucchini‑spinach mixture.

5. 5.

   Finish with another layer of lasagna sheets. Season passata with salt, pepper, and oregano, pour over the layers, and top with the reserved mozzarella cubes. Bake in a preheated oven at 200 °C (180 °C fan) for about 50 minutes.