Fresh vegetable lasagne with pesto
fresh lasagne sheets
6 individual, (6x50g)
2 medium, thinly sliced into rounds
3 medium, thinly sliced lengthways
orange sweet potato (kumara)
360 g, peeled, thinly sliced (buy 400g)
4 medium, thinly sliced
shaved parmesan cheese
2 tbs, to serve
1 x 3 second spray(s)
- 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.
- 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.
- 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.