Summer Lasagne - Recipe by Angelo Coassin
Ingredients
2 large courgettes (zucchini)
500 g ricotta
150 g pesto
120 g Parmesan cheese, grated (shredded)
200 g grated (shredded) mozzarella
Drizzle of extra virgin olive oil salt and freshly ground
Black pepper
Pesto:
80 g basil leaves
2 garlic cloves
35 g pine nuts
3 g salt
40 g Pecorino cheese, grated (shredded)
40 g Parmesan cheese, grated (shredded)
70 g extra virgin olive oil
Method
Pesto:
Wash the basil leaves under cold running water, then gently pat them dry with a clean dish towel.
Add the garlic cloves to a marble mortar. Work the garlic with a wooden pestle until it becomes a cream.
Add the pine nuts and continue to work with the pestle. When you have a smooth paste, add the basil leaves and salt. Start by crushing the leaves with the pestle, then begin making rotary movements, being careful to incorporate any pieces that remain at the edges.
When you once again have a creamy consistency, add the Pecorino and finally the Parmesan. Continue working the pestle until all the ingredients come together and look creamy. At this point, you can add the oil, little by little, mixing well with the pestle. Once it is all incorporated, your pesto is ready.
Lasagne:
Preheat the oven to 180 C fan and line a 24 × 12 cm baking dish with baking paper.
Trim the ends of your courgettes, then, with the help of a potato peeler, slice them lengthways into very thin slices, about 1 mm thick.
Arrange the courgette slices on a flat plate, layer with paper towels and repeat until all the slices are used up to remove any excess moisture. Set aside.
In a food processor, combine the ricotta and pesto with 100 g of the grated Parmesan. Season with a pinch of salt and pepper and blitz for about 30 seconds until creamy.
Arrange one layer of your courgette slices in the prepared baking dish, then cover with 3 tablespoons of the ricotta and pesto mixture. Sprinkle 2 tablespoons of the grated mozzarella on top, then repeat this layering process until all your ingredients are used up.
On top of the last layer, sprinkle any remaining cheese.
Bake for about 35 minutes, or until…super sexy! Remove from the oven and let your lasagne rest for 5 minutes before serving.
Sexy tip:
Because we are using raw courgettes, your lasagne might release some excess moisture while baking, but don’t worry! Carefully tilt the dish and remove excess liquid with a spoon.
