Free-form kale, ricotta and pesto lasagne
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