Fresh vegetable lasagne with pesto
13
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
Boiling lasagne sheets then layering on individual plates with chargrilled vegies and pesto will change the way you thought about this classic Italian meal.
Ingredients
Fresh lasagne sheets
6 individual, (6x50g)
Eggplant
2 medium, thinly sliced into rounds
Zucchini
3 medium, thinly sliced lengthways
Orange sweet potato (kumara)
360 g, peeled, thinly sliced (buy 400g)
Rocket
2 cup(s)
Tomato(es)
4 medium, thinly sliced
Bocconcini
220 g
Basil pesto
130 g
Shaved parmesan cheese
25 g
Fresh basil
2 tbs, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cut each lasagne sheet into 3 even rectangles. Cook sheets, in batches, in a large saucepan of boiling salted water for 2‒3 minutes or until just tender (do not stir as they will break). Using a large slotted spoon, carefully remove sheets from pan. Drain. Rinse under cold water and set aside.
2
Preheat a barbecue or chargrill pan on medium-high heat. Lightly spray eggplant, zucchini and sweet potato on both sides with oil. Cook, in batches, for 2 minutes each side or until golden and tender. Transfer to a heatproof plate.
3
Place 1 lasagne sheet on each serving plate. Top with rocket, then layer with half the eggplant and zucchini. Top with sweet potato and a lasagne sheet. Top with remaining eggplant and zucchini, then tomatoes, bocconcini and pesto. Finish with a lasagne sheet. Serve topped with parmesan and basil.
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