If the courgettes give off some water simply pour it away when you remove it from the oven. This dish will keep for 3 - 5 days if refrigerated and well wrapped. It can also be frozen.
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- Heat the oven to 200°C (180°C fan-assisted)
- Start by preparing your courgette. Cut both ends off each courgette then slice vertically lengthways into 9 thin strips (around 5mm wide) – or use a mandolin. You’ll need 36 slices in total.
- Place the slices onto a large tray, sprinkle lightly with table salt and mix to ensure that they are evenly covered before setting them aside for 20 minutes until they release their liquid. Pour off the excess water and then spread the slices out on a clean kitchen towel (or kitchen paper) cover and press firmly to remove as much of the remaining liquid as possible.
- For the sauce: heat the olive oil in a large non-stick frying pan or saucepan over gentle heat, add the onions and sauté until soft and translucent. Season, then add the frozen spinach. Cook until the spinach the water has evaporated. Season then set aside to cool.
- To a large mixing bowl, add the beaten eggs, nutmeg and ricotta cheese and mix thoroughly until smooth then season well. Add 100g of mozzarella cheese and the cooled spinach and mix well.
- Take a deep, rectangular baking dish (measuring approximately 23 x 33cm) and spread half the tomato sauce evenly across the base. Cover with a layer of the courgette slices, then top with 1/3 of the spinach and ricotta mix. Repeat until you have 4 layers of courgette slices and 3 layers of the spinach and ricotta filling. Top with the remaining tomato sauce and an even layer of grated mozzarella cheese.
- Bake on the middle shelf for 35 - 40 minutes.
- Garnish with basil and grated parmesan and serve.