Spinach and Zucchini Lasagna with White Cheese Sauce

Method

1. Trim the stems from the spinach, wash the leaves and drain them. Peel the onion and dice it.
2. Heat 1 tablespoon of olive oil in a pot and cook the onion with 1/2 teaspoon of salt and 1/4 teaspoon of pepper until soft. Add the spinach and stir for 3 to 5 minutes until wilted, turn off the heat and press out the water through a sieve.
3. For the white cheese sauce, melt 4 tablespoons of unsalted butter in a pan, add 4 tablespoons of flour and stir until smooth. Pour in 1 liter of oat milk slowly, stirring constantly.
4. Add 1/4 teaspoon of ground nutmeg, 1 teaspoon of salt and 1/4 teaspoon of pepper, and stir until the sauce is smooth and just simmering, then turn off the heat. Stir in 100g of parmesan cheese, cover the surface and let it cool.
5. Wash the zucchini and cut it lengthwise into slices 2 to 3cm thick. Heat 3 tablespoons of olive oil and fry the zucchini over medium heat until golden on both sides, sprinkle over 1/2 teaspoon of salt and drain.
6. Spread a layer of cheese sauce over the base of the dish, cover it with lasagna sheets, add another layer of sauce, then the spinach, then more sheets. Repeat until the ingredients run out.
7. Arrange the fried zucchini, 168g of mozzarella cheese and 28g of Pecorino Romano over the top.
8. Heat the oven for 10 minutes at 190 degrees C. Cover the lasagna with foil and bake for 45 minutes at 190 degrees C, then remove the foil and bake for another 10 minutes until the cheese is golden.

Tips

• Press the water out of the spinach through a sieve before it goes into the dish.
• A sheet of foil lets the inside cook through while the top stays pale.
• When Pecorino Romano is hard to find, more parmesan carries the same salty depth.
• Pour the oat milk in slowly and keep stirring, since a fast pour leaves lumps of flour in the sauce.