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Zucchini Veggie Lasagna

Ingredients

• zucchini - 1 large sliced1/4 thick
• water - 500 ml (16.9 fl oz)
• salt - 10 g (0.35 oz)
• Soak sliced zucchini for 10 minutes
• Lay on parchment paper and drill
• oil - 20 ml (0.7 fl oz)
• basil - 3 g (0.11 oz)
• Bake IN THE OVEN 180 °C (356 °F)/20 minutes
• Tray size 47 x 35 cm (18.5 in x 14 in)
• Mix:
• spinach - 200 g (7 oz)
• ricotta - 150 g (5.3 oz)
• garlic - 2 cloves
• herbs of Provence - 2 g (0.07 oz)
• salt - 5 g (0.18 oz)
• Drape cooked zucchini over edge of 9 x 6 glass pan
• Layer spinach mix Cover with tomato sauce cover with tomatoes - 3 pieces
• salt - 5 g (0.18 oz)
• black pepper - 2 g (0.07 oz)
• herbs of Provence - 3 g (0.11 oz)
• Layer of buffalo mozzarella - 200 g (7 oz)
• Fold over zucchini on top and coverwith extra zucchini
• parmesan - 50 g (1.76 oz)
• IN THE OVEN 180 °C (356 °F)/35 minutes
• Tray size 23 X 15 cm (9 x 6 in)

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