RECIPE DETAILS

1. Preheat the oven to 190°C and lightly grease a medium baking dish. Bring a large pot of salted water to a boil and cook the lasagna noodles until just pliable, then drain and lay them flat so they do not stick together.

2. Heat the olive oil in a saucepan over medium heat. Add the diced red pepper and cook for 4 to 5 minutes until it softens, then add the garlic and cook for 30 seconds until fragrant.

3. Pour in the canned chopped tomatoes, add salt, black pepper, and chili flakes if using, then simmer for 10 to 12 minutes until slightly thickened. Stir in a little water if the sauce becomes too dense.

4. Meanwhile, bring another pot of salted water to a boil and blanch the broccolini for 2 minutes until bright green and just tender. Drain well and roughly chop if needed.

5. Remove the tomato sauce from the heat and fold in most of the basil, reserving a small handful for topping. Taste and adjust seasoning, adding a pinch of sugar if the tomatoes taste sharp.

6. Spread a thin layer of sauce over the bottom of the baking dish. Add a layer of noodles, then spoon over sauce, scatter some broccolini, and sprinkle with parmesan. Repeat the layers until all ingredients are used, finishing with sauce and a generous layer of parmesan.

7. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until the top is golden and bubbling.

8. Let the lasagna rest for 10 minutes before slicing so it holds its shape. Finish with the reserved basil and an extra shower of parmesan before serving.