Seasonal Recipes

Zucchini & Ricotta Lasagne

 

3 fresh lasagne sheets cut into 6cm lengths or you can use pappardelle, fettuccine or any ribbon pasta
1 cup of frozen baby peas, thawed
2 chillies finely chopped - variety is your choice depending on heat preference
2 zucchini grated
2 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup of pesto or smashed herbs in oil
Sea salt and black pepper
1 cup of fresh ricotta
1 cup of mint leaves
1/2 cup finely grated parmesan, to serve

  1. Cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente. Refresh under cold running water and set aside. Place the peas in a large bowl and gently crush with a fork. Add the zucchini, half the chilli, the oil, lemon juice, pesto, pasta, salt and pepper and toss to combine. 
  2. Divide between serving plates, top with the ricotta, the extra pesto and the remaining chilli. Sprinkle with mint and parmesan to serve. Serves 4.