Loosely constructed vegetarian lasagna
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green and 1 yellow zucchini
medium head of cauliflower
or equivalent in smaller tomatoes. The redder the better
finely chopped parsley
freshly ground black pepper
sheets lasagna pasta
around 150 sq cm per sheet
finely grated parmesan
Pre heat the oven to 200 degC.
Halve and trim the red peppers.
Clean and trim the carrots.
Lay the peppers and carrots on a baking tray, drizzle with oil, and roast for 30 minutes. Set aside to cool.
Bring a medium pot of water to the boil and add 1 tsp salt.
Blanch the asparagus in the boiling water fro 3 minutes, then refresh under cold water to halt cooking and set aside.
Boil the lasagna sheets in salted water until al dente. Plunge into cold water then drain. Set aside.
Trim the cauliflower and coarsely chop.
Boil the cauliflower in salted water until soft.
Drain the cauliflower and return to the hot pot and let sit until it cools.
Clean and trim the mushrooms.
Stir fry the mushrooms until starting to brown. Set aside.
Clean and slice the zucchinis.
Smear some olive oil in a frying pan and bring to a high heat.
Sear the zucchini rounds until starting to brown. Set aside.
Remove the tomato skins by plunging the tomatoes into boiling water until the skins peel off easily.
Remove the core, pulp, and pips from the tomatoes.
Use a food processor or blender to combine the tomato flesh, parsley, salt, and pepper.
When the cauliflower has cooled, mash well, then fold in the ricotta cheese and paprika. Set aside.
Slice the red peppers into strips. Same with the carrots, unless they were quite small in the first place.
Drain the lasagna sheets and coat with the tomato parsley mix.
Smear a an 8th of the cauliflower ricotta on each plate.
Add a layer of the vegetables - peppers, mushrooms, zucchinis, asparagus, carrots.
Add a layer of lasagna sheets smothered in the fresh tomato and parsley mix.
Sprinkle with parmesan cheese.
Before serving, microwave each plate for 2 minutes.
Grill under a hot grill, or a flame, until the parmesan is melted and browning.
Tried this recipe?