Zucchini lasagna filled with spinach - gluten free

Ingredients

Zucchini lasagnas :

• 2 zucchinis
• Salt

Filling :

• 1 Tbsp olive oil
• 1 garlic clove
• 1 kg fresh spinach
• 450 gr ricotta
• 120 gr mascarpone
• 20 gr parmesan
• 1 tsp pepper
• 380 gr tomato sauce
• 100 gr grated mozzarella

Materials

• 1 peeler (or mandolin)
• paper towels
• 1 gratin dish (30 cm x 20 cm)

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Preparation

• Prepare the zucchini lasagnas : Clean and peel the zucchinis. With a peeler or a mandolin, cut some vertical slices and put them on a paper towel.
• Sprinkle some salt on top and let them soak up water during 10 minutes. Dry with paper towels. Turn the slices and repeat the operation. Dry well and try to remove the excess salt.
  
• Prepare the filling : Clean and drain the spinachs. Heat olive oil in a frying pan, add the chopped garlic then the spinach and stir.
• In a bowl, mix the ricotta with mascarpone and parmesan and pepper. Add the spinach and stir well.
  
• Preheat the oven to 350°F (180°C). Pour some tomato sauce on a gratin dish. Cover with a layer of zucchini slices. Cover with some ricotta filling. Repeat the operation.
• Cover with zucchini lasagnas and tomato sauce. Sprinkle some grated mozzarella and bake 25 minutes at 350°F (180°C).
  
• There you are, your zucchini lasagnas are ready !