Green Goddess Lasagna
Description
Dished By Kate nailed this dish and while it has a lengthy list of ingredients, it’s very straightforward and flexible. Add more greens, use up what’s in your fridge! – I didn’t have ricotta handy so I doubled the cottage cheese. I also used a whole jar of our favorite Anna’s nut-free basil pesto, so I left out the fresh basil in the original recipe. This is brilliant on it’s own or with absolutely anything – we enjoyed ours with some plain roasted salmon – enjoy!
Ingredients
a splash of olive oil for cooking
~400 g grated zucchini AND 1 leek, cleaned well and finely sliced
6 cloves of garlic, minced
2 t. chili flakes (or a finely chopped small red fresh chili)
1 t. EACH sea salt AND fish sauce
1 frozen bag (500 g) spinach, thawed
1 lemon, zested and juiced
~1 1/2 c. good broth (I used vegetable) AND 1 c. milk
6 to 8 dried lasagna noodles (or about 250 g fresh) broken up (or torn if fresh)
1 jar (180 g) basil pesto
~1/2 c. EACH cottage cheese, ricotta, grated fresh Parmesan AND chopped or torn fresh mozzarella
Instructions
Heat up a splash of olive oil in a large, high-sided, oven-proof skillet over medium-high heat and toss in the zucchini, leek, garlic and chili flakes, sprinkle on the salt and fish sauce and then cook and stir for about 10 minutes until the vegetables have softened. Add in the spinach and cook a few extra minutes to dry up a lot of the water.
Pour in the lemon juice, broth and milk and then add in the noodles, poking them in so that they’re completely covered with the liquid. Bring the whole mix to a simmer and then cook for 10 to 15 minutes, gently and occasionally stirring, until the pasta is just tender. Preheat the oven to 400.
Drizzle on all of the pesto, dollop on the cottage cheese, ricotta and lemon zest and carefully stir. Evenly sprinkle on all of the grated Parmesan and chopped up mozzarella and pop it into the oven for about 20 minutes until all of the cheese is melted and bubbling. Serve up in big bowls – delicious!
