Low-Carb Caponata, Courgette and Ricotta Lasagna

Low-Carb Caponata, Courgette and Ricotta Lasagna

Serves 6-8

Ingredients

Caponata-

3 small aubergines, cut in 2cm dice (~500g)
1 large courgette, cut in 1cm dice (~350g)
1 Tbsp kosher salt
2 Tbsp vegetable oil, for frying
1 Tbsp olive oil
1 medium red onion, chopped (~200g)
1 large celery stick, cut in 1cm dice
1/2 tsp chilli flakes (optional)
1/4 tsp kosher salt
2 cloves garlic, minced
1 Tbsp tomato paste
1 medium ripe tomato, diced (~200g)
40g Sicilian green olives, stoned and sliced length way
40g capers
40g raisins
75ml red wine
75ml red wine vinegar
175ml passata
1 Tbsp unsweetened cocoa powder
1 Tbsp cane sugar (optional)
1 bag (283g) Beyond Meat Beyond Beef Crumbles ‘Beefy’

Ricotta filling-

2 cups ricotta (450g)
1/2 cup finely grated parmesan (30g)
Salt, pepper and freshly grated nutmeg to taste
1/4 tsp Espelette pepper (optional)
2-3 large courgettes, sliced length way 5mm thick
Kosher salt
1 ball (225g) fresh mozzarella, split in half
Finely grated parmesan, for topping
Fresh herbs (basil, mint, parsley), for topping (optional)

Method

Place the diced aubergines and courgettes in a large bowl, sprinkle with a Tbsp kosher salt and mix well. Make 2-3 layers on a tray, alternating between kitchen paper and salted vegetables, and let rest for 20 mins. Meanwhile, prepare your other ingredients. Heat 2 Tbsp vegetable oil in a large deep frying pan. Squeeze as much moisture as you can from the aubergines and courgettes and fry on medium heat, stirring to coat evenly in oil until soft and golden, about 10 minutes. Set aside on kitchen paper. Add the olive oil to the pan and fry the onion and celery with the chilli flakes and the 1/4 tsp salt until soft and starting to colour, on medium heat. Mix in the tomato paste and the garlic and cook for 1 minute, then add the fresh tomato, olives, capers, raisins, passata, red wine and red wine vinegar, cocoa powder and sugar, if using. Pour in a bag of frozen Beyond Beef Crumbles, cover and simmer gently on low heat for about an hour; the mixture will be quite thick. Check seasoning, then set aside to cool or refrigerate overnight. Slice the courgettes, sprinkle with salt and leave to rest for 20 minutes between sheets of kitchen paper. Prepare your ricotta filling by combining the ingredients, season to taste. Turn the oven on at 375F/180C. Press the moisture out of the courgette slices. Heat a griddle or a frying pan on high and sear the slices briefly on each side; this add a lovely charred flavour and helps taking a bit more moisture out of the courgette. Assemble your lasagna in an oven dish (31 x 22 x 5,5 cm or similar size), starting with a layer of caponata. Place the courgettes on top, slightly superposing them, then drop a few spoons of caponata and about half of your ricotta mix and spread roughly. Alternate the rest of the layers until the dish is full; finish with dollops of ricotta, a good grating of parmesan and half of the mozzarella, torn in pieces. Bake for about 30-40 minutes, until the cheese is golden and bubbling. Top with the remaining torn mozzarella and a good handful of coarsely chopped fresh herbs, and enjoy.

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