This deconstructed vegetarian summer lasagne, stuffed with all our favourite summer produce, can be layered and baked like the traditional version too!
SERVES 4 // COOK TIME ± 30 mins
¼ cup flour
2 cups milk
1 tbsp lemon juice
½ tsp cayenne pepper
½ tsp paprika
Salt and pepper
1 tbsp olive oil
5 medium baby marrows, sliced diagonally
3 large leeks, sliced
1 large onion, peeled and chopped
2 rosemary sprigs, roughly chopped
330g lasagne sheets, cooked in salted, boiling water for 5–7 minutes
1. In a pot over medium heat, melt 40g of butter. Add the flour and cook for about a minute. Slowly add the milk, stirring constantly to prevent lumps.
2. Add the lemon juice, cayenne pepper and paprika, and then season. Stirring constantly, cook for about 10 minutes, or until the sauce has thickened and the taste of flour has cooked away.
3. In a large pot over medium heat, heat the olive oil and remaining butter and fry the baby marrows, leeks and onion until soft and lightly browned. Add the rosemary and season. Transfer to a bowl and mix with the ricotta.
4. Assemble each serving individually: stack white sauce, the filling and a lasagne sheet. Repeat.
This potato crust pizza is an easy vegetarian meal that you can customise as you please to suit everyone’s taste buds.