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Lasagne for spring
Lasagne for spring
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious vegetarian lasagne inspired by chef Belinda Jeffery.
Ingredients:
  • 1kg butternut pumpkin, peeled, cut into small chunks
  • 63.70 gm olive oil, plus extra to serve
  • 2 red capsicum
  • 2 yellow capsicum
  • 1kg small vine-ripened cherry tomatoes, 6 with stems intact
  • 1 garlic clove, cut into slivers
  • 18 (10 x 6cm) fresh green lasagne sheets
  • 800g low-fat ricotta cheese
  • 125.00 ml chopped basil leaves
  • 62.50 ml chopped lemon thyme leaves
  • 80.00 ml grated parmesan
  • Olive oil, to serve
  • Balsamic vinegar, to serve
Instructions:
  • Heat your oven to 190°C.
  • Coat the pumpkin with 2 tablespoons of olive oil and sprinkle with salt and pepper. Arrange on a large baking tray and roast for 25 minutes until tender and golden. Simultaneously, roast the capsicum for 15 minutes until the skin is charred. Remove from the oven and place in a plastic bag until cool. Peel off the charred skin, discard the seeds and core, and then slice the capsicum into 3cm-wide strips.
  • Prepare a velvety pumpkin puree and reserve for later use.
  • Arrange the tomatoes on a roasting tray, drizzle with 1 tablespoon of olive oil, and scatter garlic slivers on top. Roast for 8 minutes until slightly wilted. Keep aside 6 tomatoes with stems for garnish. Place the rest of the tomatoes and garlic in a bowl, mash roughly with a fork, and season with salt, pepper, and a pinch of sugar.
  • Cook lasagne sheets in a pot of boiling, salted water until al dente (2-3 minutes). Shock in cold water, then drain on a tea towel.
  • Mix the ricotta, fresh herbs, and half of the Parmesan in a bowl, then season with salt and pepper to elevate the flavors.
  • Prepare a large baking tray with a sheet of baking paper. Arrange 6 lasagne sheets on the tray. Spread pumpkin, half of the ricotta mixture, and tomatoes in layers. Add another layer of lasagne, then top with roasted capsicum, remaining ricotta, and lasagne. Brush lasagne with 1/2 tablespoon olive oil, sprinkle with remaining parmesan. Loosely cover with foil, bake for 10 minutes. Serve warm on plates, drizzle with oil and balsamic, and garnish with tomatoes.

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