This is a very tasty vegetarian dish that is packed with flavour and can be made gluten free. There are layers of cooked zucchini, slow braised sage and pumpkin with a ricotta and sour cream filling laced with nutmeg. Served warm with a salad, this makes a surprisingly filling meat-free meal.
8-10 medium zucchini
59060 Alfina's extra virgin olive oil
5g 55765 Caterers' Choice oregano leaves
3 red capsicums
60g 125104 Caterers' Choice butter
1.5kg butternut pumpkin, cut into 2.5cm cubes
5 sage leaves, chiffonnade
800g 58217 Caterers' Choice crushed tomatoes
10 basil leaves
100ml white wine
600g 7366 Perfect Italiano ricotta
300ml 167469 Dairy Farmers sour cream
5g 55761 Caterers' Choice ground nutmeg
6 sheets instant lasagna (gluten free optional)
1 slice bread (gluten free optional)
10g 193797 Caterers' Choice grated parmesan cheese
Preheat the oven to 180°C. Slice the zucchini into 5mm slices lengthways. Lay the slices out on two large baking trays. Drizzle with olive oil, sprinkle with dried oregano and salt. Bake for 30 minutes or until soft.
Meanwhile, remove and discard the stem and the seeds of the capsicum and slice each into 5 pieces lengthways. Lay on a baking tray, sprinkle with a little salt and drizzle with a little olive oil. Bake for 30 minutes or until soft.
In a heavy based pan, heat 50g of butter over a medium high heat. Add the pumpkin and sage leaves. Cook for 5 minutes, stirring occasionally. Reduce heat to low. Cover and cook for 20 minutes or until pumpkin is soft. Remove lid, cook for 20 minutes or until the pumpkin has reduced and there is no visible liquid in the pan.
Cook the tomato, basil and wine over a medium heat for 20 minutes or until the tomato has reduced by a third. Mix together the ricotta, sour cream, eggs and nutmeg until smooth.
Grease a 24cm x 24cm heatproof dish or 8 ramekins. Line the dish with two sheets of lasagne, half of the tomato sauce and a layer of cooked zucchini. Spread over half the pumpkin in an even layer. Over this, place a layer of capsicum. Spread over half the ricotta and cream mix and then another two sheets of lasagne. Over this, make another layer of zucchini, spoon over the rest of the pumpkin, the remaining lasagne sheets, the rest of the tomato sauce and on top of this the last of the ricotta and cream mix and then the final layer of zucchini.
Place the bread, Parmesan and remaining butter in a food processor to make breadcrumbs. Scatter these over the top and bake in the oven for 45-60 minutes. The lasagne will be ready when a skewer inserted into the middle comes out clean. Allow to rest for 10 minutes before serving. Cut into 8 equal pieces.