Free-form kale, ri­cotta and pesto lasagne

Malta Independent - - CROSSWORD & FUN -


6 fresh lasagne sheets, halved 2 ta­ble­spoons ex­tra vir­gin olive oil 2 green shal­lots, thinly sliced 200g baby kale 150g sun-dried toma­toes, sliced 2 tea­spoons lemon juice 150g baby cherry truss toma­toes 400g fresh ri­cotta, crum­bled 200g ctn fresh basil pesto Ex­tra vir­gin olive oil, ex­tra, to driz­zle


1. Line 2 bak­ing trays with clean tea tow­els. Cook the lasagne pieces, in batches, in a large saucepan of boil­ing water for 2-3 min­utes or un­til al dente. Trans­fer to pre­pared trays to drain. 2. Heat oil in a fry­ing pan over medi­umhigh heat. Add shal­lot. Cook, stir­ring, for 30 sec­onds or un­til just soft. Add the kale. Cook, stir­ring, for 2-3 min­utes or un­til wilted. Stir in the sun-dried toma­toes for 1 minute or un­til warmed through. Stir in the lemon juice. Sea­son well. 3. Pre­heat grill to high. Place the cherry toma­toes on a bak­ing tray and spray with olive oil. Sea­son and grill for 1-2 min­utes or un­til start­ing to col­lapse. Place 1 piece of lasagne on each serv­ing plate. Top with a lit­tle ri­cotta and one-third of the kale mix­ture. Dol­lop over a lit­tle pesto. Re­peat lay­er­ing with the re­main­ing lasagne pieces, ri­cotta, kale mix­ture and pesto, fin­ish­ing with pesto. Top with the grilled cherry toma­toes and driz­zle with the ex­tra oil.

Serves 4 Ready in 30 Min Prep Time 15 Min Cook Time 15 Min

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