Preheat the oven to 200 degrees.

Thinly slice the onion and sauté it in the frying pan with a splash of oil until translucent.

Wash the lemon and grate its zest. Add along with the herbs and spices.

Add the spinach gradually (about two handfuls at a time). The first two handfuls take a little longer to wilt. Tuck the next handfuls under the hot, already wilted leaves. This makes each batch wilt a little faster.

Meanwhile, grate the Pecorino. Divide into 3 roughly equal piles.

Cut the zucchini into thin slices. They won’t all be equally long and neat, but that’s fine: you’ll also need small or narrow slices for each layer.

Mash 100 grams of feta finely and beat with the eggs and a tablespoon of extra virgin olive oil. The mixture doesn’t need to be completely smooth. The remaining 50 grams of feta will go on top of the lasagna later.

Once all the spinach has wilted, drain the excess liquid from the pan. Use a colander or sieve if needed.

Stir the drained spinach into the egg/feta mixture.

Now assemble the lasagna in three layers. I use a loaf pan. This lets you build taller layers without having to make lots of servings at once, as you would in a baking dish.

Very lightly grease the loaf pan with a few drops of olive oil. Place a third of the zucchini slices in the bottom of the loaf pan. The slices don’t need to cover the entire bottom.

Spread a third of the spinach/feta mixture over the top. Sprinkle a third of the Pecorino over it.

Cover again with a third of the zucchini, followed by the spinach/feta and Pecorino. Then add another layer of zucchini and spinach/feta.

Finish with the remaining feta, crumble the walnuts over the top (you can do this by hand) and finally add the last portion of Pecorino.

Bake for half an hour.