What you'll need

  • Serves 4
    Prep & Cooking Time: 60 minutes
    Equipment: 20 x 15 lasagne dish with 5cm high sides or something of similar proportions

  • 2 medium zucchinis, top and tailed, halved and sliced 3 - 4mm lengthways
  • 2 tablespoons olive oil
  • 2 medium brown or Spanish onions, peeled and chopped
  • 2 cloves garlic, chopped finely
  • 6 anchovy fillets (omit if vegetarian)
  • 2 tablespoon capers
  • 10 green olives, sliced
  • 1 stick celery, cut into 1 cm dice
  • 1 small - medium eggplant, cut into 1 cm dice
  • 1 small red capsicum, cut into 1 cm dice
  • 1 small yellow capsicum, cut into 1 cm dice
  • 1kg tomatoes, skinned*
  • 1/3 cup parsley & stalks, roughly chopped
  • salt & black pepper
  • 400g low fat ricotta
  • 1/3 cup parmesan, finely grated

The easy bit

  1. *To skin tomatoes, remove stems and calyx, then score the skin of each tomato right round so it divides the tomato in half. Place in a bowl and cover with boiling water. Wait 10 minutes. Drain tomatoes, peel or slide skins off and chop roughly. Set aside.

  2. Preheat oven to 180ºC.
  3. Combine olive oil, onions, garlic and anchovies in a medium saucepan and cook until onions are translucent and the anchovies dissolved. Add capers, olives, celery, eggplant and capsicums and cook until all the vegetables are tender. Add tomatoes and cook until mixture is nice and thick. Turn heat off and stir in parsley, salt and pepper. Set aside.
  4. To prepare zucchini, simply blanch for 5 - 10 seconds in boiling water. Drain in colander and dry with paper towelling.
  5. To assemble lasagna, spread half the caponata mixture evenly over bottom of dish. Crumble half the ricotta evenly over the caponata, then a layer of half the zucchini slices, overlapping if you seem to have extra. Repeat with remaining ingredients, then finish with an even sprinkling of parmesan. Bake for 20 minutes, and if the parmesan isn't nice and golden, you may choose to grill briefly. Serve immediately.