Foodie Friday: Spring is here! Celebrate the coming of the new season and enjoy the delicious and fresh flavours of this vegetarian lasagne.
Prep: 30 Mins
Cook: 45 Mins
- 1kg butternut pumpkin, peeled, cut into small chunks
- 3 1/2 tablespoons 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
- 1/2 cup chopped basil leaves
- 1/4 cup chopped lemon thyme leaves
- 2 tablespoons chopped flat-leaf parsley
- 4 tablespoons grated parmesan
- Olive oil & balsamic vinegar, to serve
- Preheat the oven to 190°C.
- Toss the pumpkin in 2 tablespoons olive oil, season with salt and pepper and place on a large baking tray. Roast for 25 minutes or until soft and lightly golden. At the same time, roast capsicum for 15 minutes or until skin is charred, then remove from oven and place in a plastic bag. Set aside until cooled completely, then remove and discard charred skin, seeds and core. Cut capsicum into 3cm-wide strips.
- Mash the pumpkin and set aside.
- Place tomatoes on a roasting tray, drizzle with 1 tablespoon olive oil and scatter the garlic slivers over the top. Roast 8 minutes or until slightly wilted. Reserve the 6 tomatoes with stems intact for garnish and place remaining tomatoes and garlic in a bowl. Roughly mash with a fork, then season with salt, pepper and a pinch of sugar.
- Place lasagne sheets in a large pan of boiling, salted water and cook for 2-3 minutes or until al dente. Transfer to a bowl of cold water to stop lasagne cooking, then drain on a tea towel.
- Combine the ricotta, fresh herbs and half the parmesan in a bowl, and season with salt and pepper.
- To assemble, place a sheet of baking paper on a large baking tray. Place 6 sheets of lasagne on the tray. Layer the pumpkin on top, followed by half of the ricotta mixture, then the tomatoes. Add another layer of lasagne, followed by the roasted capsicum, then the remaining ricotta and finally a layer of lasagne. Brush the tops of the lasagne sheets with 1/2 tablespoon olive oil and sprinkle with the remaining parmesan. Cover the whole tray loosely with foil, place in the oven and heat for 10 minutes. The lasagne should be eaten warm, not hot. Use a fish slice to place each lasagne on a serving plate, drizzle with a little oil and balsamic, and serve with the reserved tomatoes.