Layers of thinly sliced, roasted zucchini, sauted spinach, onion, garlic, ricotta, mozzarella & parmesan combine to make a not only beautiful lasagne but also a wholesome one loaded with the healthfulness of green veggies. This is a great recipe for using up the abundance of zucchini during the summer months.
* a mandoline slicer works well for this. I didn’t use the whole of each zucchini because I didn’t want to get too close to the blade of the mandoline. I used the remnants for a zucchini loaf.