The Ideal Lasagna for Spring with spinach, zucchini (courgette), parsley, mint, lemon zest (and lasagna noodles), adapted from Donna Hay Magazine. Tomato-free Lasagna. It's bright, fresh, green, and can be served warm or at room temp. Ingredients below or at [ Ссылка ]
Chapters
0:00 Recipe Intro
0:20 Prep the herb and ricotta filling
1:00 Prep the spinach for the ricotta filling
1:38 Seasoning the ricotta & prepping mozzarella
2:18 Prep the zucchini
2:40 Layering the noodles, ricotta, and zucchini
4:05 Recommendations for a better recipe #1
4:38 Recommendations for a better recipe #2
5:18 Recommendations for a better recipe #3
5:41 Recommendations for a better recipe #4
6:05 Recommendations for a better recipe #5
Spring Lasagna
Ingredients
2 12-oz bags of frozen spinach, thawed and drained (or 850 g/4 bunches fresh, blanched and chopped)
4 cups (1kg) fresh ricotta
1 cup (80g) finely grated parmesan, plus more for the topping (another cup?)
1 cup (56g) chopped fresh mint
1 cup (52g) chopped fresh parsley (Italian, flat leaf)
1-2 teaspoons grated lemon zest (1 large lemon)
1/2 tsp fresh nutmeg or cumin
sea salt and black pepper
lasagna/lasagne noodles, 1-2 packages, depending on how long they are
3-4 zucchini (courgette), thinly sliced
300 g fresh mozzarella, drained and shredded
olive oil, for brushing
Bake temp: 400F/200C
Bake time: 60 minutes
Recipe summary: combine ricotta, herbs, parmesan, zest, drained spinach, nutmeg/cumin, salt, and pepper (ideally a food processor). Slice zucchini (ideally on a mandolin or slicing disc on the food processor). Boil noodles per directions. lightly brush oil on an 8-inch skillet or baking dish and layer noodles, then 1.5 cups of the ricotta mixture, then zucchini, then 1/2 of the mozzarella. Then another layer of noodles, running the opposite direction of the first layer, ricotta, zucchini, and mozzarella. Then a final layer of noodles, ricotta, and zucchini. Brush oil over the zucchini and sprinkle with the extra grated parmesan. Bake at 400F/200C for an hour.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. Most importantly, I love food and the cultures and traditions around it. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
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