Zucchini, Ricotta, and Pea Lasagne

1 batch homemade pasta sheets or 9 sheets ready-to-use lasagne
1 tablespoon olive oil
2 onions, chopped
1 pound zucchini, thinly sliced
2 cups frozen peas
1 pound ricotta cheese
1 1/4 cups milk
1 1/4 cups sour cream
3/4 cup Parmesan cheese, freshly grated
Salt and pepper

Heat oven to 400° F.

If using purchased lasagne sheets, put into a shallow dish, cover with cold water, and leave to soak while you prepare the filling.

Heat the olive oil in a large saucepan, add the onions, and fry gently for 5 minutes, until beginning to soften, then add the zucchini.  Cover and cook gently for 15-20 minutes, or until the vegetables are tender but not browned.  Stir in the peas, season with salt and pepper, and remove from heat.

Mix the ricotta with 2 tablespoons of the milk, to soften it a little, and season with salt and pepper.

Drain the lasagne and arrange a single layer in the base of an approximately 8x10-inch dish.  Spread half the ricotta over the lasagne and put half of the zucchini mixture over that.  Top with another layer of lasagne, then the remaining ricotta and the zucchini mixture.  Finish with a layer of lasagne.

To make the topping, spoon the sour cream into a bowl and gradually stir in the remaining milk.  Pour this mixture over the top of the lasagne, then sprinkle thickly with the grated Parmesan cheese.  Bake for 40 minutes, until puffy and golden brown. 

Serves 4.


From Vegetarian Supercook by Rose Elliot