Main Italian

Vegetable lasagne

Name: Vegetable lasagne
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: /italian
Ingredients: 500g ricotta; 2 cups (160g) finely grated parmesan; 200g fresh or frozen peas, blanched, refreshed; 1/2 bunch basil, leaves torn; Finely grated zest & juice of 1 lemon; 1 tsp dried chilli flakes; 3/4 cup (120g) roasted almonds, chopped; 1/2 (750g) butternut pumpkin, seeds removed, halved, peeled; 2 tbs extra virgin olive oil; 2 tbs honey; 4 yellow squash; 4 baby zucchinis with flowers attached; 1 tbs apple cider vinegar

6 ratings

35m

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by Shannon Harley

delicious. team

Mar 02, 2016

Shannon Harley's lasagne is a vegetarian tweak on the meaty original. It's delicious, easy to make, and always welcome at the dinner table, even by hardened carnivores.

500g ricotta
2 cups (160g) finely grated parmesan
200g fresh or frozen peas, blanched, refreshed
1/2 bunch basil, leaves torn
Finely grated zest & juice of 1 lemon
1 tsp dried chilli flakes
3/4 cup (120g) roasted almonds, chopped
1/2 (750g) butternut pumpkin, seeds removed, halved, peeled
2 tbs extra virgin olive oil
2 tbs honey
4 yellow squash
4 baby zucchinis with flowers attached
1 tbs apple cider vinegar

Method

1.

Preheat oven to 200°C. Place ricotta, parmesan, peas, basil, lemon zest and chilli flakes in a food processor and whiz until roughly combined. Transfer to a bowl and stir through 1/2 cup (80g) almonds. Season. Cover and chill until ready to use.
2.

Using a mandoline, thinly slice pumpkin into 5mm-thick slices. Combine 1 tbs each oil and honey in a bowl. Microwave the pumpkin in a heatproof bowl on high for 3 minutes. (Alternatively, steam pumpkin for 1 minute.) Brush with honey mixture, then place one-quarter of pumpkin in a single layer in a 22cm baking dish and spread with one-third of the ricotta mixture. Repeat process two more times, finishing with a layer of pumpkin. Bake for 35 minutes or until pumpkin top is golden and caramelised. Cool slightly.
3.

Meanwhile, using a mandoline, thinly slice squash. Cut zucchini into thin rounds and gently remove petals. Combine vinegar, lemon juice and remaining 1 tbs each oil and honey in a small bowl. Set aside.
4.

Top lasagne with squash, zucchini rounds and flowers, and remaining 1/4 cup (40g) almonds. Drizzle with the honey dressing to serve.