ROASTED ZUCCHINI LASAGNA

If you, like me, love to use ricotta with abandon, here’s a way to do so. It smooths out sharp edges of the kale, and the mozzarella and Parmesan make this wintry dish kind of irresistible. From Life in Balance by Donna Hay. 8 medium zucchinis, sliced into ¼-inch (6mm) ribbons Extra virgin olive oil, for brushing, plus 2 tbsp (30 mL) extra Sea salt and cracked black pepper 1 small onion, chopped 2 cloves garlic, crushed 2 tbsp (30 mL) chopped oregano 1 lb (454 g) kale, trimmed, blanched 12 oz (340 g) spinach, trimmed and blanched 2¼ cups (560 g) fresh ricotta 1 tbsp (15 mL) finely grated lemon rind 1 cup (250 mL) flat leaf parsley, finely chopped ¾ cup (185 mL) grated mozzarella ¾ cup (185 mL) finely grated Parmesan Micro salad mix, optional

1. Preheat oven to 425 F. Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush both sides of the ribbons with oil and sprinkle with salt. Roast for 12 to 14 minutes or until golden.

2. Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened. Allow to cool slightly. Place the kale and spinach in a paper towel and squeeze to remove excess liquid. Roughly chop, add to the onion mix and stir to combine. Place ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine.

3. Line the base of a lightly greased nine-cup (2¼ L) capacity baking dish with one-third of the roasted zucchini. Top with half of the ricotta mix and half of the kale mix. Sprinkle with one-third of the mozzarella and Parmesan. Top with half the remaining zucchini and the remaining ricotta and kale mixtures.

4. Sprinkle with half the remaining mozzarella and Parmesan. Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan. Bake for 10 to 15 minutes or until crisp and golden. Slice and serve with the micro salad mix.

Makes: 4 servings.