Five-veg Lasagne with Pesto

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1 ta­ble­spoon ex­tra vir­gin olive oil 750g tur­key mince 1 large brown onion, chopped 4 gar­lic cloves, crushed 1½ cups tomato pas­sata 600g but­ter­nut pump­kin, peeled, thinly sliced Olive oil spray 350g head broc­coli 250g packet frozen chopped spinach, thawed 750g re­duced-fat fresh ri­cotta, crum­bled 2 tea­spoons fen­nel seeds 4 dried whole­meal lasagne sheets 2 large zuc­chini, peeled into rib­bons Mixed salad leaves, to serve Lemon Basil Pesto 1 bunch fresh basil, leaves picked ¹⁄³ cup chopped wal­nuts 2 gar­lic cloves, chopped ¼ cup grated parme­san 2 ta­ble­spoons ex­tra vir­gin olive oil 2 ta­ble­spoons lemon juice, plus wedges, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. Grease a 6cm-deep, 24cm x 36cm bak­ing dish. 2 Make Lemon Basil Pesto Place basil, wal­nuts, gar­lic, parme­san, oil and lemon juice in a food pro­ces­sor with 2 ta­ble­spoons wa­ter. Process un­til smooth. 3 Heat oil in a large fry­ing pan over medium-high heat. Add mince. Cook, break­ing up mince with a wooden spoon, for 5 min­utes or un­til browned. Add onion and gar­lic. Cook, stir­ring, for 3 min­utes or un­til onion soft­ens. Add pas­sata. Bring to the boil. Re­move from heat. Stir in 1½ ta­ble­spoons pesto. 4 Heat a char­grill over high heat. Spray pump­kin with oil. Cook pump­kin, in batches, for 2 to 3 min­utes each side or un­til just charred. 5 Mean­while, cut half the broc­coli into small flo­rets and re­serve. Roughly chop re­main­ing broc­coli. Com­bine spinach, ri­cotta and fen­nel seeds in a bowl. Sea­son with salt and pep­per. 6 Place two lasagne sheets in base of pre­pared dish, trim­ming to fit. Top with half the spinach mix­ture, tur­key mix­ture, pump­kin, chopped broc­coli and zuc­chini. Dol­lop with half the re­main­ing pesto. Re­peat lay­ers with re­main­ing lasagne sheets, spinach mix­ture, tur­key mix­ture, pump­kin and chopped broc­coli, fin­ish­ing with zuc­chini rib­bons. 7 Cover with greased foil. Bake for 45 min­utes. Re­move foil. Top with re­served broc­coli. Spray with oil. Bake for 15 min­utes or un­til pasta and veg­eta­bles are ten­der. Stand for 10 min­utes. Driz­zle with re­main­ing pesto. Serve with salad leaves. NU­TRI­TION: (per serve) 2115kj; 24.8g fat; 6.3g sat fat; 37.3g pro­tein; 26.8g carbs; 9.4g fi­bre; 64mg chol; 353mg sodium.

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