Easy zucchini lasagna
Step by step
Use the Vegetable Sheet Cutter fitted with the thin blade to slice the zucchinis into thin ribbons. Sprinkle 2 tablespoons of salt over the zucchini and let sit for 15 minutes. Use paper towels to press the water out of the zucchini.
Dice the onion sautee 5 minutes in olive oil over medium heat. Add the spinach and saute until wilted. Use a colander to let the water leak out of the spinach.
Add the ricotta, 1 teaspoon salt, pepper, nutmeg and pesto to the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 2 until combined.
Arrange a layer of zucchini on the bottom of an oven dish. Spread 1/3 of the ricotta mixture and 1/3 of the spinach. Repeat this step 2 more times. Finish with a last layer of zucchini. Sprinkle with the emmental cheese.
Bake for 35 minutes in 200°C preheated oven.