Serves 4
Ingredients
Butter, for greasing
5 tbsp olive oil
2 spring onions, chopped
200g pumpkin or butternut squash, cut into 1 cm pieces
2 courgettes, chopped
200g cherry tomatoes, halved
1 small sprig fresh rosemary, chopped, plus extra for garnish
Salt and pepper
4 tbsp double cream
200g stracchino or taleggio cheese
2 small sprigs fresh marjoram, chopped
About 10-12 lasagne sheets (fresh if possible)
100g grated parmesan cheese
Method
1. Preheat the oven to 180C/gas 4 and lightly grease an 8in x 9½in/20 x 24cm ovenproof dish with butter.
2. Heat 4 tbsp oil in a large saucepan, add the spring onions and cook them gently for 2-3 min.
3. Add the pumpkin or squash and cook, covered, for 5-6 min. Add the courgettes, cherry tomatoes, and chopped rosemary and season with salt. Cook over medium heat for another 10 min, or until the vegetables are just tender and turning golden.
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4. Meanwhile, mix together the cream, stracchino cheese, marjoram and a pinch of taleggio.
5. Bring a large saucepan of salted water to a boil with 1 tbsp oil, then add the pasta, a few sheets at a time. When the sheets rise to the top of the pan, remove them with a slotted spoon and spread on a clean dish towel or baking paper.
6. Arrange one quarter of the vegetables on the bottom of the prepared dish, followed by a layer of pasta, some of the cheese sauce, vegetables, and the parmesan cheese. Continue layering you have three layers of pasta, then finish with the remaining vegetables and cheese. Sprinkle over the rosemary leaves and season with pepper. Bake the lasagne for about 30 min, or until golden and hot through, then serve.
Recipe taken from Italian Cooking School: Pasta by the Silver Spoon Kitchen, out now, Phaidon