Pre-heat the oven to 225°C. Peel and mince onion and garlic. Fry onion and garlic in oil over medium heat for 3-4 minutes. Add drained butter beans and rinsed, chopped spinach. Mash the beans a bit.
2 Add and simmer
Add chopped tomatoes, basil, salt and pepper. Cover, reduce the heat and allow to simmer for 5 minutes.
3 Rinse and slice
Meanwhile, rinse and slice zucchini to thin slices lengthwise.
In a small bowl, combine ricotta, eggs and chopped parsley. Season with salt and pepper.
Lightly grease an oven casserole. Spread 1/3 of the bean mixture on the bottom. Add 1/3 of the zucchini slices. Top with 1/3 of the ricotta mixture. Continue making two more layers. Sprinkle the grated mozzarella on top and bake in the oven for 20-25 minutes until nicely browned. Let rest for 5 minutes and serve with fresh rocket.
Tips for fussy eaters
Reserve some of the bean mixture and serve with pasta.
Use a sharp knife to get thin slices of zucchini. This will make the lasagna cook faster… for the hungry ones!
More recipes like this
Seabass with Vegetables
in Chilli Sauce
Sicilian Style Eggplant Pasta
with Pine Nuts
You're just clicks away from creating your order. Do you want to leave and go to the home page?