One for the weekend, this dish takes a while to pull the separate elements together, but it is well worth the effort. This is a really tasty dish with lots of colour and flavour. Serve with some crusty bread and green leaves.
Serves: 6 people
- 3 large courgettes
- Couple glugs of olive oil
- 4 medium leeks – halved lengthways and very thinly sliced
- finely grated zest of 1 lemon
- 1 x 28g pack fresh basil, leaves shredded, a few reserved to garnish
- 65g pine nuts
- 2 x 250g pack fresh lasagne sheets
- 3 x 350g tubs fresh tomato & basil pasta sauce
- 3 x 125g mozzarella, drained and torn into small pieces
- 50g Gruyère, or vegetarian alternative, grated
- Firstly, set the oven function, temperature, and oven shelf. Set the function to “fanned” and the temperature initially to 190°. The oven shelves can be in any position inside the cavity.
- Trim the ends of the courgettes, then holding the courgette lengthways cut them into long slices around 3mm thick.
- Arrange the slices on lined baking trays, in a single layer, and brush with olive oil.
- Season, then bake for 10-12 minutes but turn halfway through, until tender and starting to go golden at the edges. Remove and set aside to cool.
- Turn the oven down to, fan 180°C.
- Heat a glug of oil in a large frying pan, add the leeks and fry on a low to medium heat, stirring regularly, until tender and soft, about 10 minutes.
- Allow to cool, then stir in the lemon zest, half the basil and 45g pine nuts.
- Cut each lasagne sheet into three strips, each about 5cm wide. Place in a large bowl and cover with cold water. Leave to soak for 5 minutes.
- Mix the rest of the basil with 2 tubs of tomato sauce then spread this over the base and up the sides of a roasting tin or baking dish, approx 25 x 15cm.
- Shake the water from 6 pasta strips and line up on a chopping board or clean worktop. Spread a generous teaspoon of the remaining tomato sauce over each strip, then lay a courgette slice on top. Take a third of the leek mixture and scatter it over the courgettes, then place a piece of mozzarella at the end of each strip. Roll up tightly from the mozzarella end, and place in the baking dish, nestling them together snugly. Repeat, in batches of 6 until all the courgettes have been used up. Brush the tops of the rolls with a little oil and cover the dish tightly with oiled foil.
- Bake for 35-40 minutes, until the pasta is tender in the middle and crisp at the edges. Remove the foil, sprinkle over the rest of the pine nuts and grated cheese; grill for a few minutes to melt the cheese and toast the pine nuts. Scatter with extra basil.
- The oven shelf can be in any position inside the cavity. This is because you are using the fanned function which distributes the heat evenly throughout the oven cavity.
- You could make your own tomato and basil sauce by using 2 tins of chopped tomatoes, some garlic, dried basil, glug of live oil and tomato puree and then simmering for 20 min.
This recipe has been developed especially for Rangemaster by Product Demonstrator, Lindsey Payne.