Open lasagne a green de­light

Matamata Chronicle - - Out & About -

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.


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

To serve

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.

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