Zucchini lasagna with spinach and ricotta cheese

Cut the zucchini into thin strips with the help of a mandolin and leave them on kitchen paper to absorb the water (very important so that it does not become watery).

Sauté onion with EVOO

Add the fresh spinach to the pan with a little salt until reduced.

Add the ricotta cheese and cream cheese (Philadelphia type) and mix.

We begin to assemble the lasagna by putting a layer of zucchini

We continue with a layer of filling

Add zucchini again and so on until the ingredients are finished.

Put the mozzarella cheese on top and bake in the oven for 30 minutes at 180 degrees.

Let's eat!