Roasted Zucchini Lasagna

Ingredients

• 8 medium zucchini, sliced into 1/16-inch ribbons
• Extra virgin olive oil, for brushing, plus 2 tablespoons extra
• Sea salt and cracked black pepper
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 2 tablespoons chopped oregano
• 1 bunch kale (500 grams), trimmed and blanched
• 1 bunch English spinach (375 grams), trimmed and blanched
• 2 1/4 cups (540 grams) fresh ricotta
• 1 tablespoon finely grated lemon rind
• 1 cup flat-leaf parsley, finely chopped
• 3/4 cup (75 grams) grated mozzarella
• 3/4 cup (60 grams) finely grated Parmesan
• Baby (micro) salad mix (optional), to serve

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