November 16, 2020
This summer lasagne is an easy crowd pleaser and is just as delicious either hot or just warm, served with a big salad.
Created for Nuttelex By @laura_hobby_baker
1/2 tsp chilly powder or chilly flakes
700 g butternut pumpkin thinly sliced (3 mm)
2 large yellow squash or 4 small ones
3/4 cup flaked almonds toasted golden in the oven
200 g frozen peas blanched & refreshed in a colander under cold running tap water
ZESTY NUTTELEX / HONEY DRESSING
place the following ingredients in a jar with lid and shake well..
2 tbsp plant based Nuttelex olive spread (melted)
20-22 cm pie dish or a small rectangle dish
1Preheat oven to 180°C fan forced.
2Place ricotta, grated parmesan, blanched peas, parsley & basil, lemon zest plus chilly powder/flakes in a food processor blitz until roughly combined.
3Transfer mixture to a bowl & add 1/2 cup of toasted almonds then cover set aside in the refrigerator until ready to assemble.
4In a microwave safe dish place the thinly sliced 3mm slices of pumpkin & cook for 4-5 minutes (alternatively steam pumpkin for 2 minutes)
5Place a layer of pumpkin in the base of the baking dish and lightly drizzle with Nuttelex/honey mixture then place a layer of the ricotta mixture and repeat process until you have a pumpkin layer on top. Then place 2 x zucchinis thinly sliced on top again drizzle with more Nuttelex/honey mixture.
6Bake for 35 minutes or until the top is golden & caramelised.
7Let cool slightly.
8Using the mandolin thinly slice the squash & more zucchini. Place them nicely on top of the lasagne with the remaining toasted almonds & drizzle the top with more honey mixture.
9Serve hot or warm with a salad.