1 dark Sweet Palermo
1 orange Sweet Palermo
1 yellow Sweet Palermo
1 white onion, finely chopped
3 cloves of garlic
2 red Sweet Palermos, cut into rings
1 can of tinned chopped tomatoes
1 tbsp Madeira
1 courgette
250 g ricotta
1 packet of fresh lasagne sheets
40 g toasted pine nuts
1. Pre-heat the oven to 200 degrees Celsius. Cut the dark, orange and yellow Sweet Palermo in
half. Remove the seeds and the green stem. Sprinkle with a dash of oil and bake in the oven for 10
minutes.
2. In the meantime, make the sauce. Soften the onion and the garlic in a frying pan until the onions start to caramelise. Then add the rings of red Sweet Palermo and leave to simmer until the pepper
has softened. Next add the chopped tomatoes and the Madeira. Bring to the boil and simmer over a low heat for at least 20 minutes. Then use the hand blender in the pan to achieve a smooth consistency. Next, stir in 2/3 of the ricotta. Season to taste if necessary.
3. Cut the courgette into long ribbons using a cheese slicer or other type of fine slicer.
4. You are now ready to assemble the lasagne in an ovenproof dish. Start with 1/3 of the sauce, then the courgette ribbons, then the dark Sweet Palermo, then lasagne sheets. Repeat these layers using the yellow and orange Sweet Palermo and finish with a layer of sauce. Arrange the rest of the ricotta over the top layer. Bake the lasagne in the oven for approx. 25 minutes until cooked. Just before serving, sprinkle the pine nuts on top.