Open Lasagne with Courgette, Artichokes & Basil Pesto

Steps

1. Bring a pot of salted tap water to the boil. Prep veggies. Set aside.
2. Toast pine nuts. Heat a large, dry fry-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 to serve. Reserve fry-pan.
3. Cook sauce. Heat a drizzle of oil in reserved fry-pan on medium heat. Cook onion for 4–5 minutes, until soft. Add stock, increase heat, bring to the boil and simmer for about 1 minute, until all liquid has evaporated.
4. Finish sauce. Add courgette and tomatoes and cook a further 2-3 minutes, until tomatoes have blistered slightly and courgettes soften. Add artichokes, stir to combine and cook for about 1 minute, until warmed through. Turn off heat and stir through first measure of basil pesto. Season to taste.
5. Cook pasta. Separate pasta sheets and place, one by one, in pot of boiling water. Cook for 2–3 minutes, until just tender. Reserve 1/4 cup pasta water, drain, then toss with a drizzle of olive oil to prevent sticking. If sauce is looking a little dry, stir through a splash of reserved pasta water.
6. Serve each pasta sheet topped with sauce, spinach, another pasta sheet, more sauce, then spinach. Repeat until you have used 3 pasta sheets per person, then drizzle over remaining pesto and top with pine nuts.