Red Pepper, Leek & Cannellini Bean Lasagne from Catherine Fulvio.


Serves: 4

For the filling

  • 2 celery stalks, finely sliced
  • 2 carrots, peeled and diced
  • 1 medium leek, sliced
  • ½ tsp paprika
  • 1 tsp chopped rosemary
  • 2 red pepper, deseeded and sliced
  • 50ml white wine
  • 100ml vegetable stock
  • 250g cooked cannellini beans
  • Generous handful of baby spinach leaves
  • Olive oil
  • Salt and freshly ground black pepper

For the sauce:

  • 3 eggs
  • 200g ricotta cheese
  • 250ml cream
  • Pinch of nutmeg
  • 70g freshly grated parmesan cheese

To assemble

  • 150g mozzarella, thinly sliced or torn
  • 8 to 9 lasagne sheets
  • 10 basil leaves

For the topping

  • 3 tbsp breadcrumbs
  • 4 tbsp parmesan
  • 2 tbsp finely chopped parsley, thyme and chives


  1. Preheat the oven to 180°C/fan 160°C/gas 4.
  2. To prepare the filling, heat a saucepan with a little oil and add the celery, carrots, leeks and paprika and rosemary, saute for about 5 minutes until the leeks are cooked but not brown, stir from time to time.
  3. Add the red peppers before adding the white wine and cook for 2 minutes, stirring from time to time before adding the stock.
  4. Leave to simmer slowly for about 10 minutes before adding the cooked cannellini beans.
  5. To prepare the sauce, whisk the eggs, ricotta cheese, cream, nutmeg and parmesan cheese together in the bowl, adding salt and freshly ground black pepper. Set aside.
  6. To assemble, brush a 30cm x 20cm gratin dish with melted butter. Begin with a vegetable layer, some spinach leaves then about 3 lasagne sheets, followed by mozzarella slices, a few basil leaves and then the ricotta-egg sauce.
  7. Repeat the layers ending with ricotta egg sauce. Sprinkle the breadcrumbs, parmesan and some of the chopped herb mix on top.
  8. Bake for about 25 to 30 minutes or until golden brown. To serve, garnish with the rest of the chopped herbs.

Fulvio's Red Pepper, Leek & Cannellini Bean Lasagne