Free-form Frypan Zucchini, Caponata, Ricotta and Pesto Lasagne
Originally this was going to be all zucchini and no pasta, but carbs are my way of life, so they ended up back in there. Omit if you want a lower carb version but be aware it will be more free-form as you serve. The pasta also offers a bit of love and support to give your comfort eats a necessary bit of structure. For a slightly firmer lasagne, overlap the ripped pieces slightly when arranging them in the frypan.
Originally this was going to be all zucchini and no pasta, but carbs are my way of life, so they ended up back in there. Omit if you want a lower carb version but be aware it will be more free-form as you serve. The pasta also offers a bit of love and support to give your comfort eats a necessary bit of structure. For a slightly firmer lasagne, overlap the ripped pieces slightly when arranging them in the frypan.
- salt and pepper
- 2 cloves garlic
- 1 tsp brown sugar
- pesto
- 2 cups firmly packed herbs and leaves (i used a mix of ba mint and kale)
- 40 g nuts (such as smoked almonds)
- 185 ml olive oil
- â¾ cup parmesan grated
- 2-3â tbspâ grated pecorino
- caponata
- 2 red capsicums
- 1 tbsp olive oil
- 1 red onion peeled and chopped
- 2 eggplants chopped into 1.5cm cubes
- 1 x 400g tin crushed tomatoes
- 1 tbsp apple cider vinegar (or more to taste)
- to assemble
- 2 lasagne sheets coarsely torn to fit your frypan
- 1 cups ricotta
- 3 zucchini shaved lengthways using a vegetable peeler
- 1 x 125g ball of fresh mozzarella in brine drained and sliced
- Carbohydrate 20.7972305531578 g
- Cholesterol 12.71 mg
- Fat 3.86356666666667 g
- Fiber 7.48333347002665 g
- Protein 8.2058333333304 g
- Saturated Fat 2.12961333333333 g
- Serving Size 1 1 Serving (355g)
- Sodium 79.6978732632045 mg
- Sugar 13.3138970831311 g
- Trans Fat 0.406836666666667 g
- Calories 139 calories
Step-by-step
- For the pesto, add all ingredients to a blender and blitz to combine. Add more oil if needed, then season generously with salt and pepper. Cover until ready to use. (Leftover pesto will keep for two weeks covered in the fridge.)
- For the caponata, line a baking tray with baking paper. Place the capsicums on the tray and roast for 15 minutes or until completely soft and blackened in spots. Allow to cool then peel the skin from the flesh and remove the seeds. Roughly chop the flesh and set aside.
- Place a frypan (or saucepan) over medium heat. Add one tablespoon of olive oil and the garlic and onion. Cook for one to two minutes or until fragrant. Add the eggplant and cook until soft. Add the chopped, roasted capsicum and the remaining ingredients. Turn the heat to a simmer and cook until it reduces to a jam-like consistency. Season with salt and pepper and remove from heat. (Leftover caponata will keep covered in the fridge for two weeks.)
- Grease a 25cm-diameter ovenproof frypan with olive or ricebran oil and preheat the oven to 180C.
- To assemble, layer torn pieces of pasta across the base of the frypan - don't worry about creating a perfect layer. Add dollops of pesto and caponata and generous spoonfuls of ricotta. Layer over slices of zucchini and slices of mozzarella and repeat the process. You want to create loose-ish layers but this is not a traditional layered lasagne. Continue until the frypan is three-quarters full.
- Bake in the oven for 25 to 30 minutes, until the top layer of zucchini is golden and the mozzarella is bubbling. Stick a fork into it to check the lasagne sheets at the base have cooked through. Depending on how many layers you created, your cooking time may vary. If you think they are still a bit firm and resist the fork as you push it through, cover the frypan with foil and cook for another 10 minutes or so. Season with salt and pepper and serve.
- Tip: This is one for the weekend, with the pesto making and caponata. If you want to make it midweek-friendly, prep these elements ahead of time or use quality versions from your local deli instead.
A Weekend Delight: Free-Form Zucchini, Caponata, Ricotta, and Pesto Lasagne
This isn’t your grandma’s lasagna. Oh, it has the comforting familiarity of a classic lasagna, but with a vibrant twist and a whole lot less fuss. Forget perfectly layered pasta sheets; this recipe embraces a free-form approach, resulting in a rustic, delicious dish that’s perfect for a weekend gathering or a special weeknight treat. The combination of earthy zucchini, sweet and tangy caponata, creamy ricotta, and fragrant pesto creates a symphony of flavors that will tantalize your taste buds.
The beauty of this recipe lies in its adaptability. While I opted for a blend of pasta and zucchini for a hearty meal, you can easily adapt it to be a lower-carb masterpiece by omitting the pasta altogether. The zucchini will provide a lovely, slightly firmer structure. And for those busy weeknights, fear not! You can easily prep the pesto and caponata ahead of time, keeping them stored in your fridge for up to two weeks. The assembling and baking process is quick and straightforward.
The Pesto: A vibrant mix of herbs, nuts, and parmesan cheese. My go-to uses a mix of basil and kale for a wonderful taste and texture, but feel free to experiment with your favorites. Smoked almonds add a lovely smoky depth.
The Caponata: This sweet and tangy Sicilian relish is the star of the show. Roasting the peppers brings out their natural sweetness, while the eggplant adds a creamy texture. The simple addition of apple cider vinegar provides a wonderful balance to the sweetness.
The Assembly: This is where the fun begins. You’re not bound by strict layering rules. Simply tear the lasagna sheets into manageable pieces and arrange them loosely in your oven-proof frypan. Dollop on generous spoonfuls of the pesto, caponata, and creamy ricotta. Add your zucchini slices and mozzarella, and repeat the process until you have a beautiful, rustic layer in your frypan.
The Baking: Baking the lasagna in an oven-proof frypan creates a wonderful rustic look, and it's so convenient! Once baked, you have a beautiful dish to serve directly from the pan. The golden-brown zucchini and bubbling mozzarella is a sight to behold, and the aroma is utterly captivating. Remember, cooking time may vary depending on the number of layers, so keep an eye on it. Using a fork to check the pasta sheets at the base is your best indicator of doneness.
Beyond the Recipe: This lasagna is more than just a dish; it’s a culinary adventure that encourages creativity and experimentation. Use different types of pasta, herbs, or cheeses to create your unique version. Perhaps you'll use spinach instead of zucchini, or experiment with adding different nuts to your pesto. The possibilities are endless! This recipe is more than just a meal; it's a gateway to culinary exploration.
Serving Suggestions: This lasagna is delicious on its own, but a simple side salad with balsamic vinaigrette or crusty bread can enhance the dining experience. Consider serving it with a glass of chilled white wine. Enjoy the culinary journey!
A Personal Touch: For me, this recipe represents a weekend ritual. The process of making the pesto and caponata is therapeutic, a chance to disconnect and create something delicious. It’s a celebration of flavors and textures, a dish that brings joy and satisfaction not only in eating it but in the process of making it. And the best part? Leftovers are just as delightful the next day, allowing you to savor the experience for longer.
