Before I get into scrumping I thought I’d share one of our family’s favourite recipes we’ve been eating from our summer garden – capsicum lasagne. It’s very easy to make and doesn’t take all that long to prepare and it’s nutritious and scrumptious. And this is how I make it….
Slowly cook 2 large sliced onions and a couple of diced garlic cloves in a bit of oil until they’re glossy and soft. Stir in 3 of your favourite capsicums sliced and deseeded. You can use any colour or a mixture but I use long sunken red capsicums because they’re sweet, have few seeds and are my very favourite. Cook the mixture for about 5 – 7 minutes, stirring occasionally until the capsicums are nice and soft. Add the equivalent of one can of diced tomatoes and about 4 tablespoons of tomato paste. Cook this for about 3 minutes more and add a little bit of ground salt and pepper.
In a bowl mix 3 fresh eggs, a large handful of torn basil leaves, about 750g of good crumbly ricotta and a bit of salt and pepper.
Pour about 1/2 cup of the capsicum sauce into a baking dish then layer wholemeal lasagne sheets, capsicum sauce and ricotta mixture making sure you end with a ricotta layer on the top. Sprinkle with parmesan cheese and bake for about 45 minutes at 180°.