From delicious.' Feb 2016 issue, this is a great alternative to the heavy tomato-and-pasta lasagne that we see so often. The recipe calls for 1/2 a butternut pumpkin, but this falls a little short, so feel free to err on the side of quantity.
- 500g ricotta
- 2 cups (160g) finely grated parmesan
- 200g fresh or frozen peas, blanched, refreshed
- 1/2 bunch basil, leaves torn
- Finely grated zest and 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 olive oil
- 2 tbs honey
- 4 yellow squash
- 4 baby zucchini, with flowers attached (or just normal zucchinis, really)
- 1 tbs apple cider vinegar
- Preheat oven to 200ºC.
- Place ricotta, parmesan, peas, basil, lemon zest and chilli flakes, whiz until roughly combined. Transfer to a bowl and stir through 1/2 cup (80g) almonds. Season to taste, and cover until ready to use.
- Using a mandoline, thinly slice pumpkin into 5mm slices. Combine 1 tbs each oil and honey in a bowl.
- Microwave the pumpkin in a heatproof bowl on high for 3 minutes. 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 the pumpkin top is golden and caramelised. Cool slightly.
- Meanwhile, using a mandoline, thinly slice squash. Cut zucchini into thin rounds and gently remove petals. Combine vinegar and remaining 1tbs each oil and honey in a small bowl. Set aside.
- Top lasagne with squash, zucchini rounds and flowers, and remaining 1/4 cup (40g) almonds. Drizzle with the honey dressing to serve.
Preparation time: 15 minutes
Cooking time: 35 minutes