Mushroom + Spinach Zucchini Lasagna Loaf
Equipment
Ingredients
Main Ingredients
zucchini (sliced lengthwise)
3 piece
mushrooms (sliced)
500 g
spinach (fresh)
300 g
ricotta cheese (soft)
400 g
mozzarella (shredded)
200 g
parmesan (grated)
100 g
egg (beaten)
2 piece
garlic (minced)
4 clove
olive oil (for cooking)
3 tbsp
salt (to taste)
1 tsp
black pepper (to taste)
0.5 tsp
basil (fresh, chopped)
10 leaf
Instructions
Prepare zucchini slices
Slice zucchini lengthwise into thin strips, about 3-4mm thick. Lay on paper towels and sprinkle with salt to draw out moisture.
Sauté mushrooms
Heat olive oil in a large pan over medium-high heat. Add sliced mushrooms and cook until golden and moisture evaporates, about 8-10 minutes.
Wilt spinach
Add minced garlic to the mushrooms, then add fresh spinach. Cook until spinach wilts, about 3-4 minutes. Season with salt and pepper.
Prepare ricotta filling
In a large bowl, combine ricotta cheese, beaten eggs, half of the parmesan, chopped basil, salt, and pepper. Mix until smooth.
Assemble lasagna loaf
Preheat oven to 190°C. Line a loaf pan with parchment paper. Layer zucchini slices, ricotta mixture, mushroom-spinach mixture, and mozzarella. Repeat layers, ending with zucchini and remaining cheeses.
Bake the lasagna
Cover with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until golden and bubbly. Let rest 10 minutes before slicing.
Original recipe
Storage
Store in an airtight container. Reheat in oven for best texture.
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