Winter is here, which means it’s the perfect time for cosy and delicious food! Our Comfort Cooking collection is full of amazing books with seasonal recipes from expert foodies like Julia Busuttil Nishimura, Josh Niland and more. Today we’re featuring a recipe for artichoke, basil & baby pea lasagne from Eat Plants, Be Happy! by Caroline Griffiths and Vicki Valsamis.
Happy cooking!
Artichoke, basil & baby pea lasagne
Serves: 10
This is a beautiful alternative to traditional lasagne. Using preserved artichokes, rather than preparing fresh ones, makes this dish very quick to assemble. If possible, use artichokes in brine – if yours are packed in oil, be sure to drain them very well. Serve with a simple rocket (arugula) salad, dressed with a balsamic vinaigrette.
Ingredients
olive oil cooking spray
350 g artichoke hearts in brine
1 teaspoon freshly ground black pepper
375 ml thickened (whipping) cream (35% fat)
large handful of basil leaves, chopped
500 g fresh or frozen baby peas
800 g firm fresh ricotta
100 g (1 cup) grated parmesan
2 large free-range eggs
1 teaspoon sea salt
375 g packet dried lasagne sheets
450 g (3 cups) grated mozzarella
Method
Preheat the oven to 180°C (fan-forced). Spray a deep 20 cm × 30 cm baking dish with olive oil.
Drain the artichoke hearts, then cut into slices about 1 cm (1⁄2 in) thick. Place in a bowl and sprinkle with the pepper. Drizzle with 60 ml (1⁄4 cup) of the cream, add half the basil and half the peas and gently mix together.
Place the remaining basil, peas and cream in a food processor. Add the ricotta, parmesan, eggs and salt and purée until smooth.
Spread about 1 cup of the ricotta mixture over the bottom of the baking dish, then cover with a layer of the lasagne sheets. Spread half the artichoke mixture over the top, followed by another 2 cups of the ricotta mixture and one-third of the mozzarella.
Top with another layer of lasagne sheets. Spread the remaining artichoke mixture over the top, then most of the ricotta mixture, and another one-third of the mozzarella. Add a final layer of lasagne sheets, then the remaining ricotta mixture and mozzarella.
Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the lasagne is cooked through and the cheesy topping is golden brown.
Remove from the oven and allow to stand for 20 minutes before serving.
—Extracted from Eat Plants, Be Happy! by Caroline Griffiths and Vicki Valsamis, out March 3, 2021 from Smith Street Books, RRP $39.99.
Eat Plants, Be Happy!
130 simple vegan and vegetarian recipes
We think everyone should eat more plants, and we don’t just mean two carrots instead of one – it’s about enjoying all the colours of the veggie rainbow.
Vegetables too often play second fiddle in a dish, and this book is here to change that. Between spiced rhubarb chutney, fennel gratin, and roast sweet potato with miso & ginger...
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