Using the best of summer vegetables
2 onions, finely sliced
2 cloves garlic, peeled and sliced
100 ml olive oil
3 courgettes, sliced
2 peppers (red or green), seeds removed and sliced
2 aubergine, cut into 2cm dice
400 g tin whole plum tomatoes
pinch chilli flakes
1 tbsp dried oregano
1 fat clove garlic, halved
250 g ricotta
1 lemon zested
6 tbsp parmesan, grated
100 ml milk
200 g dry lasagna sheets
handful basil leaves
125 g mozzarella ball
Start by making the vegetable filling.In a large sauté pan that has a lid, pour in the olive oil and heat it very gently. Add the onions and garlic with a generous pinch of salt. Cook on a low heat until soft.
Add the courgettes, peppers and aubergine, season again with salt and pepper and continue to cook for 10 minutes. Add the tinned tomatoes, chilli flakes and oregano, put the lid on and continue to cook on a low heat for 20 minutes. Remove the lid and cook for a further 10 minutes.
Preheat the oven to 180C fan. Rub the inside of a lasagna dish or roasting tin approximately 20 x 30 cm with the cut sides of the halved garlic. Discard the garlic after rubbing.
Whisk the ricotta with 4 tbsp of the parmesan, add lemon zest then gradually add milk. Season with lots of black pepper.
Spread half the vegetable mixture over the base. Top with half the lasagna sheets, spread half the ricotta sauce, top with the rest of the vegetables and then the rest of the lasagna sheets. Pour over the rest of the sauce.
Tear the basil leaves and sprinkle over the sauce. Tear the mozzarella ball into little pieces and dot over the top. Finish by sprinkling the remaining 2 tbsp of parmesan. Bake in the oven for 40 minutes. remove from the oven and allow to rest for 10 minutes before serving.
Summer Vegetable Lasagna
Ingredients
- 2 onions sliced
- 2 cloves garlic finely diced
- 100 ml olive oil
- 3 courgettes sliced
- 2 peppers (red or green) seeds removed and sliced
- 2 aubergine cut into 2 cm dice
- 400 g tin whole plum tomatoes
- pinch chilli flakes (optional)
- 1 tbsp dried oregano
- 1 fat clove garlic halved
- 250 g ricotta
- 1 lemon zested
- 6 tbsp paremsan grated
- 100 ml milk
- 10 sheets lasagna
- handful basil leaves
- 125 g mozzarella ball
Instructions
- Start by making the vegetable filling.In a large sauté pan that has a lid, pour in the olive oil and heat it very gently. Add the onions and garlic with a generous pinch of salt. Cook on a low heat until soft.
- Add the courgettes, peppers and aubergine, season again with salt and pepper and continue to cook for 10 minutes. Add the tinned tomatoes, chilli flakes and oregano, put the lid on and continue to cook on a low heat for 20 minutes. Remove the lid and cook for a further 10 minutes.
- Preheat the oven to 180C fan. Rub the inside of a lasagna dish or roasting tin approximately 20 x 30 cm with the cut sides of the halved garlic. Discard the garlic after rubbing.
- Whisk the ricotta with 4 tbsp of the parmesan, add lemon zest then gradually add milk. Season with lots of black pepper.
- Spread half the vegetable mixture over the base. Top with half the lasagna sheets, spread half the ricotta sauce, top with the rest of the vegetables and then the rest of the lasagna sheets. Pour over the rest of the sauce.
- Tear the basil leaves and sprinkle over the sauce. Tear the mozzarella ball into little pieces and dot over the top. Finish by sprinkling the remaining 2 tbsp of parmesan. Bake in the oven for 40 minutes. remove from the oven and allow to rest for 10 minutes before serving.
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