Zucchini and Butter Bean Lasagna

with Spinach, Ricotta and Parsley
Family-Friendly
Calorie smart
Mmmmm. Can be eaten directly from the dish!
Cooking time: 40 min
Cals 0 · Prot 0 · Carbs 0 · Fat 0
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Ingredients
Number of People:

Lasagna

Butter beans
0 Grams
Chopped tomatoes
0 Grams

Instructions

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1 Fry
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.
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2 Add and simmer
Add chopped tomatoes, basil, salt and pepper. Cover, reduce the heat and allow to simmer for 5 minutes.
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3 Rinse and slice
Meanwhile, rinse and slice zucchini to thin slices lengthwise.
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4 Combine
In a small bowl, combine ricotta, eggs and chopped parsley. Season with salt and pepper.
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5 Cook
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.
Pro tip
Use a sharp knife to get thin slices of zucchini. This will make the lasagna cook faster… for the hungry ones!

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