Think ‘palak paneer in lasagna form’. Layers of zucchini and ricotta in a glorious spinach sauce.

348 calories per serving | 22g protein | 19g fat | 22g carbs | 8g fiber

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INGREDIENTS | Makes 3 servings

• 1 lb zucchini, cut in half and sliced 1.5mm thick using mandoline or knife

• 1/4 cup mozzarella, shredded

• PALAK SAUCE

  • 1 tbsp ghee

  • 1 tsp cumin seeds

  • 1 green chili

  • 1 tbsp ginger, shredded

  • 1 tbsp garlic, minced

  • 1 onion (250g), roughly chopped

  • 1 lb spinach, fresh or frozen

  • 1 tsp garam masala

  • 1 tsp salt, to taste

  RICOTTA MIX

  • 15 oz ricotta cheese, full fat

  • 1/4 cup parmesan, shredded

  • Salt and pepper, to taste

DIRECTIONS

• Step 1 - Salt zucchini lightly and keep aside for 15-20 mins to draw out the water. Preheat oven to 400 degrees F.

• Step 2 - For the palak sauce - saute cumin seeds in ghee and caramelize onions. Add green chili, ginger and garlic and saute for 30 sec. Add 1 cup water, bring to a boil and add spinach gradually until it wilts. Add salt, garam masala and mix. Blend until smooth

• Step 3 - Mix ricotta, parmesan, salt and pepper and set aside. Pat zucchini dry with a tissue

• Step 4 - Layer 1/3 palak sauce, 1/3 zucchini slices and 1/2 ricotta mix in the loaf pan. Repeat. For the last layer, add the remaining 1/3 palak sauce, 1/3 zucchini slices and top with mozzarella

• Step 5 - Bake for 30-40 mins or until golden brown on top

  Serve hot

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