Open lasagne a green delight
If you do not feel like assembling the open lasagne on your plate, simply roughly chop lasagne sheets and mix everything together. If you want to serve more people, simply double this recipe.
OPEN LASAGNE OF COURGETTES, CHERRY TOMATOES, ARTICHOKES AND BASIL PESTO
Serves 2–3 Ready in: 25 min Prep time: 10 min Cook time: 15 min
Open lasagne 1 red onion, finely diced
cup white wine or vegetable stock 2 courgettes, ends trimmed and sliced 0.5cm Pinch chilli flakes (optional)
1 punnet cherry tomatoes, cut in half
cup marinated artichokes, drained and roughly chopped (store bought)
cup basil pesto (store bought) 200g fresh lasagne sheets, cut into squares measuring about 10x10cm
cup pine nuts 2–3 handfuls baby spinach leaves 1 tablespoon basil pesto (store bought)
Bring a large pot of salted water to the boil. Heat a large, dry, frying pan on medium heat. Toast pine nuts, shaking pan regularly to avoid burning, for 1–2 minutes, until golden and fragrant. Remove from pan and set aside. Heat a drizzle of oil in same pan on medium heat. Cook onion for 4–5 minutes until soft. Add wine/stock, increase heat, bring to the boil and simmer until all liquid has evaporated, about 1 minute. Add courgettes and chilli flakes (if using) and stir-fry for 2 minutes. Add cherry tomatoes and cook a further 1 minute, or until tomatoes have blistered slightly and courgettes soften a little. Add artichokes, stir to combine and cook for about 1 minute. Turn off heat and stir through pesto. Season to taste with salt and freshly ground black pepper. Separate lasagne sheets and place
This vegetarian dish is an alternative take on a traditional lasagne.