50 mins

Can’t go wrong with Zucchini Lasagna. This meatless meal will cook in no time, making it a flawless bite for a weeknight.


  1. Preheat the oven to 220C. Place zucchini on a baking tray and brush with oil. Roast for 10-15 minutes or until golden.
  2. In a medium frying pan, add onion, garlic, and oregano. Cook for 4-5 minutes. Roughly chop the spinach and kale and add them to the onion mixture. Combine ricotta, lemon rind, salt and pepper in a bowl and mix.
  3. In a baking dish, line with the roasted zucchini. Top with half of the ricotta mixture and half the kale mixture. Sprinkle with mozzarella and parmesan. Repeat process.
  4. Bake for 10-15 minutes or until golden.

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