Step 1

Preheat oven to 200°C. Place ricotta, parmesan, peas, basil, lemon zest and chilli flakes in a food processor and whiz until roughly combined. Transfer to a bowl and stir through 1/2 cup (80g) almonds. Season. Cover and chill until ready to use.

Step 2

Using a mandoline, thinly slice pumpkin into 5mm-thick slices. Combine 1 tbs each oil and honey in a bowl. Microwave the pumpkin in a heatproof bowl on high for 3 minutes. (Alternatively, steam pumpkin for 1 minute.) Brush with honey mixture, then place one-quarter of pumpkin in a single layer in a 22cm baking dish and spread with one-third of the ricotta mixture. Repeat process two more times, finishing with a layer of pumpkin. Bake for 35 minutes or until pumpkin top is golden and caramelised. Cool slightly.

Step 3

Meanwhile, using a mandoline, thinly slice squash. Cut zucchini into thin rounds and gently remove petals. Combine vinegar, lemon juice and remaining 1 tbs each oil and honey in a small bowl. Set aside.

Step 4

Top lasagne with squash, zucchini rounds and flowers, and remaining 1/4 cup (40g) almonds. Drizzle with the honey dressing to serve.