Open Zucchini Lasagna with Sun-Dried Tomato Beef and Light Lemon Ricotta Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   Slice the zucchini into long thin ribbons using a mandoline or knife. Arrange them on the baking sheet, brush with 15 ml (1 tbsp) olive oil, and season with 2 g salt and a little black pepper. Roast for 12 minutes at 220 °C / 425 °F, turning halfway through, until tender and lightly golden.

3. 3

   Meanwhile, heat a large skillet over medium-high heat. Add the walnuts and toast for 2 minutes, stirring, until fragrant. Remove and set aside.

4. 4

   In the same skillet, add the remaining olive oil. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the ground beef, breaking it up with a spoon. Cook for 6-7 minutes until no longer pink and starting to brown. Season with the dried oregano, sweet paprika, 3 g salt, and black pepper.

6. 6

   Stir in the chopped sun-dried tomatoes and tomato purée. Cook for 3 minutes so the sauce thickens slightly.

7. 7

   Add the fresh spinach and cook for 1-2 minutes until wilted. Taste and adjust with the remaining salt if needed. Remove from the heat.

8. 8

   In a bowl, mix the ricotta, grated Parmesan, lemon zest, and 15 ml (1 tbsp) lemon juice until you have a light, spreadable cream.

9. 9

   To assemble, place a layer of roasted zucchini ribbons on each plate, add a portion of the beef mixture, spoon over some ricotta cream, and repeat to create 2 or 3 open layers per plate.

10. 10

    Finish with the toasted walnuts and chopped fresh basil. If desired, add a little extra Parmesan on top and serve right away.