A delicious lasagne adapted from Ottolenghi’s cookbook Comfort, shared by GC member Ellie. Serves 4. 

Ingredients

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

Method

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.