Ingredients
Units
Scale
- 250 g baby spinach
- 2 zucchini, grated
- 350 g smooth ricotta
- 190 g basil pesto
- 1 tsp lemon herb and garlic seasoning
- 1 packet Instant Lasagna sheets
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 180c/355f.
- In a large mixing bowl, combine spinach, shredded zucchini, ricotta, pesto and seasoning and stir to combine.
- Grease a large casserole dish with olive oil.
- Lay pasta sheets down on the base of the dish so it is evenly covered. Using a spatula, put a layer of mixture so the pasta sheets are thinly covered and then place the pasta sheets on top of the mixture. Repeat the process until all mixture is used. Ideally, finish with the spinach mixture on top. I typically get four layers of pasta.
- Sprinkle shredded cheese evenly over the top layer. Cover with foil and bake in the oven for 20 mins, then uncover and bake for a further 20 mins or until golden brown.
Notes
- Gluten-free option: Use gluten-free pasta sheets. Ensure your cheese (if shredded) doesn’t have gluten either.
- You can use any type of pesto you like!
- Nut-free option: Use a nut-free pesto.
- You can use frozen spinach. Defrost and then squeeze the spinach to remove extra liquid so the dish doesn’t go soggy.
- This recipe is pregnancy friendly as the ricotta is cooked. Check the use-by date on the ricotta and ensure it’s pasteurised.
- Prep Time: 10 mins
- Cook Time: 35 mins