It’s time to break the rules and go rogue. This fun take on a traditional lasagne is packed with vegetables and promotes freedom in the kitchen. Skip the layering and start scrunching!
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
Ingredients (serves 4)
olive oil, for greasing
250 g (9 oz) ricotta
zest of 1 lemon
1 tablespoon chopped oregano leaves
50 g (1¾ oz/½ cup) parmesan, grated
2 garlic cloves, minced
500 ml (17 fl oz/2 cups) Homemade tomato passata (page 110) or storebought
passata (pureed tomatoes)
6 fresh lasagne sheets, cut into 5 cm (2 in) strips
400 g (14 oz) pumpkin (winter squash), thinly sliced
2 zucchini (courgettes), thinly sliced
1 small eggplant (aubergine), thinly sliced
100 g (3½ oz) frozen spinach, thawed and drained
150 g (5½ oz/1 cup) mozzarella, grated
sea salt
Method
Preheat the oven to 200°C (390°F). Grease a large casserole dish with olive oil.
Combine the ricotta, lemon zest, oregano, parmesan and garlic in a mixing bowl and season with salt. Set aside.
Pour half of the passata into the base of the prepared casserole dish, spreading it evenly. Take the lasagne sheet strips and stand them upright in the tomato passata, scrunching them slightly to create ribbons. Alternate with the slices of pumpkin, zucchini and eggplant, also standing them upright between the lasagne sheets.
Nestle the spinach between the lasagne and vegetables, ensuring the dish is tightly packed.
Dollop the ricotta mixture in between the lasagne ribbons and vegetables, supporting the ’walls’ and adding extra flavour. Pour the remaining tomato passata over the top, making sure everything is evenly covered.
Top with the mozzarella, covering the surface evenly. Bake for 45 minutes, or until the top is golden and bubbling. Let the dish rest for a few minutes before serving.
Hints Use a mandoline to achieve uniformly sliced pumpkin, zucchini and eggplant pieces.
If making ahead, assemble the dish without baking, cover it with baking paper and store it in the fridge. Bake directly from the fridge, adding an extra 10 minutes to the cooking time. Try adding a layer of sautéed mushrooms or sliced capsicum (bell pepper) for additional flavour and texture.
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
It’s time to break the rules and go rogue. This fun take on a traditional lasagne is packed with vegetables and promotes freedom in the kitchen. Skip the layering and start scrunching!
This is an edited extract from The Weekly Grocery Shop by Nabula El Mourid, published by Hardie Grant Books. Photography by Rob Palmer, illustrations by Evi O Studio.
Ingredients (serves 4)
olive oil, for greasing
250 g (9 oz) ricotta
zest of 1 lemon
1 tablespoon chopped oregano leaves
50 g (1¾ oz/½ cup) parmesan, grated
2 garlic cloves, minced
500 ml (17 fl oz/2 cups) Homemade tomato passata (page 110) or storebought
passata (pureed tomatoes)
6 fresh lasagne sheets, cut into 5 cm (2 in) strips
400 g (14 oz) pumpkin (winter squash), thinly sliced
2 zucchini (courgettes), thinly sliced
1 small eggplant (aubergine), thinly sliced
100 g (3½ oz) frozen spinach, thawed and drained
150 g (5½ oz/1 cup) mozzarella, grated
sea salt
Method
Preheat the oven to 200°C (390°F). Grease a large casserole dish with olive oil.
Combine the ricotta, lemon zest, oregano, parmesan and garlic in a mixing bowl and season with salt. Set aside.
Pour half of the passata into the base of the prepared casserole dish, spreading it evenly. Take the lasagne sheet strips and stand them upright in the tomato passata, scrunching them slightly to create ribbons. Alternate with the slices of pumpkin, zucchini and eggplant, also standing them upright between the lasagne sheets.
Nestle the spinach between the lasagne and vegetables, ensuring the dish is tightly packed.
Dollop the ricotta mixture in between the lasagne ribbons and vegetables, supporting the ’walls’ and adding extra flavour. Pour the remaining tomato passata over the top, making sure everything is evenly covered.
Top with the mozzarella, covering the surface evenly. Bake for 45 minutes, or until the top is golden and bubbling. Let the dish rest for a few minutes before serving.
Hints Use a mandoline to achieve uniformly sliced pumpkin, zucchini and eggplant pieces.
If making ahead, assemble the dish without baking, cover it with baking paper and store it in the fridge. Bake directly from the fridge, adding an extra 10 minutes to the cooking time. Try adding a layer of sautéed mushrooms or sliced capsicum (bell pepper) for additional flavour and texture.
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