A delicious lasagne adapted from Ottolenghi’s cookbook Comfort, shared by GC member Ellie. Serves 4.
Roast sliced veg with olive oil, salt + pepper at 220°C for 35–40 mins.
Mix in garlic, capers, fennel seeds, herbs + lemon juice. Roast 10 mins more, then add stock.
Blitz pesto: remaining herbs, lemon, honey, pumpkin seeds, olive oil.
Blend ricotta, pecorino, mozzarella + cream.
Layer: veg → pasta → ricotta cream → pesto → cheese (repeat). Finish with pasta + ricotta cream.
Bake at 180°C for 40–45 mins until golden. Rest 15 mins, serve with pesto.
1.25kg seasonal veg (eg. courgette, fennel, chard, or swap for squash, kale, leeks…)
250ml olive oil
4 garlic cloves
2 tbsp capers
1 tsp fennel seeds
Dill & parsley
1 lemon (zest + juice)
100ml veg stock
½ tsp honey
2 tbsp pumpkin seeds
200g fresh lasagne sheets
Ricotta cream: 150g ricotta, 100g pecorino, 80g mozzarella, 50ml cream