EASY VEGGIE LASAGNETTE

Serves 2 to 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 30 minutes

For the pesto, blend: baby spinach 100 g basil 10 g parsley 10 g pecorino 50 g, grated whole almonds 50 g lemon 1, zested and juiced olive oil 3T salt, to taste white pepper, to taste

olive oil 4T brinjals 2, thinly sliced large baby marrows 4, thinly sliced baby spinach 100 g ricotta 150 g sea salt and freshly ground black pepper, to taste

1 Preheat the oven to 180°C. 2 Heat 2 T olive oil in a pan and fry the brinjal and baby marrow until golden brown and slightly charred. 3 Toss together the baby spinach, ricotta, pesto, remaining olive oil and seasoning. Layer in an ovenproof dish, top with the brinjal and baby marrow and bake for 15 minutes. HEALTH-CONSCIOUS, MEAT-FREE WINE: Springfield Wild Yeast Chardonnay 2019