No muss, NO FUSS

Keep the washing up to a minimum with these one-pot recipes from Donna Hay’s new book, One Pan Perfect.

ZUCCHINI, SPINACH AND MOZZARELLA LASAGNE

Serves - 4-5

Take everything you love about lasagne the golden, bubbling top, crisp edges and gooey centre and refresh with nourishing greens for this lighter take.

850g spinach about bunches , stems removed

4 cups (1kg) fresh ricotta

1 cup (80g) finely grated parmesan, plus extra

1 cup (56g) chopped mint leaves

1 cup (52g) chopped flat-leaf parsley leaves sea salt and cracked black pepper

3 x 30cm or 6 x 15cm square fresh lasagne sheets, blanched

4 zucchini, thinly sliced using a mandoline

3 x 100g fresh mozzarella, drained and sliced Extra virgin olive oil, for brushing

1 reheat the oven to degrees Celsius.

2 lace the spinach into a large heatproof bowl and cover with boiling water. llow to stand for

1 seconds, then drain. ress the spinach between absorbent kitchen paper to remove excess moisture.

3 oughly chop the spinach and place into a bowl with the ricotta, parmesan, mint, parsley, and salt and pepper, and mix to combine.

4 o assemble the lasagne, place 1 lasagne sheet into the base of a lightly greased cm ovenproof frying pan. op with 1 cups of the spinach and ricotta mixture, a layer of zucchini, and then a layer of mozzarella. epeat layering with the remaining lasagne sheets, spinach and ricotta mixture, zucchini, and mozzarella, finishing with zucchini.

5 rush the zucchini with oil, sprinkle with extra parmesan and bake for 1 hour or until golden-brown.

Note: Every fresh ricotta is different, so if your ricotta mixture is a little dry, add a tablespoon of milk.