Lemon ricotta lasagne for a crowd

Lemon ricotta lasagne for a crowd

By
From
Green Kitchen At Home
Serves
12
Photographer
David Frenkiel

This is our version of a classic tomato lasagne – less stodgy but equally rich and heavy on the vegetables, with slices of portobello mushroom, roasted aubergine and kale layered between the pasta sheets, and halved cherry tomatoes covering the top. Instead of the traditional bechamel sauce, we use a tangy, fresh and rich lemon ricotta and it makes all the difference. Those tangy tones paired with the rich pasta and tomato sauce are a match made in heaven.

Since this is a rather time-consuming recipe, we have made sure that it feeds a crowd. We layer it in a large dish and it piles up really high. Any leftovers can be cut into single servings and frozen.

Ingredients

Quantity Ingredient

Roasted Aubergine Slices

Quantity Ingredient
3 aubergines, stems removed
extra-virgin olive oil, to brush
sea salt

Lemon Ricotta

Quantity Ingredient
750g ricotta
1 large handful fresh basil, leaves roughly chopped
2 unwaxed lemons, zested and juiced
sea salt
freshly ground black pepper

Tomato Sauce

Quantity Ingredient
1.5 litres Big-batch Tomato Sauce

To Assemble

Quantity Ingredient
100g spinach or curly kale, stems removed
2 portobello mushrooms, cleaned
500g wholemeal or gluten-free lasagne sheets
500g cherry tomatoes
50g parmesan or pecorino, grated

To Serve

Quantity Ingredient
1 large handful fresh basil, leaves roughly chopped

Method

  1. Preheat the oven to 200°C and line 3 baking trays with parchment paper.
  2. Cut the aubergines lengthwise into 5 mm slices, transfer to the baking trays, brush both sides of each slice with oil and season with salt. Bake for 20–30 minutes or until tender and golden. Set aside to cool.
  3. To make the lemon ricotta, place all the ingredients in a large mixing bowl, season to taste, mix to combine and set aside. Chop the spinach and cut the mushrooms into 6 mm thick slices.
  4. To assemble, spread a cup of the tomato sauce over the base of a 35 x 25 x 7 cm ovenproof dish. Top with a layer of lasagne sheets, followed by a third of the lemon ricotta and aubergine slices. Repeat to form the second layer, adding half the mushrooms and spinach after the aubergine. Repeat to form the third layer, adding 2 cups of tomato sauce this time, and the rest of the mushrooms and spinach after the aubergine. To finish, spread 2 cups of the tomato sauce over the spinach. Halve the cherry tomatoes and arrange them cut side up on top of the tomato sauce. Sprinkle over the cheese and bake for 40–45 minutes or until the pasta is cooked and the top is golden. Serve topped with a scattering of basil and more grated cheese.

Tip

  • For an entirely grain-free version, you can use thinly shaved celery root instead of lasagne sheets.
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