Open Antipasto Lasagne
Ready in 25 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 30, 2017.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, April 30, 2017.
This vegetarian lasagne is quick and easy to prepare, with great hearty flavours.
Ingredients
OPEN ANTIPASTO LASAGNE
- 1 shallot, finely diced
- ½ courgette
- 1-2 handfuls baby kale leaves
- ½ cup white wine or vegetable stock
- 50g marinated artichokes
- Pinch of chilli flakes (optional)
- ½ can cherry tomatoes
- 1 packet thyme and parsley olives
- 2 tablespoons picked basil leaves
- 4 fresh lasagne sheets
TO SERVE
- 2 tablespoons red pepper pesto
- 1 tablespoon sliced almonds
- 1 tablespoon picked basil leaves
Steps
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a medium pot of salted water to the boil.
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Heat a drizzle of oil in a medium fry-pan on low-medium heat. Add shallot and cook for 2-3 minutes, until soft. While shallot cooks, slice courgette into 0.5cmthick rounds and finely chop kale.
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Add wine/stock to pan with shallot, increase heat to high and bring to the boil. Boil for 2-3 minutes, until all the liquid has evaporated. While liquid evaporates, slice artichokes into quarters.
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Add courgette, artichokes and chilli flakes (if using) to pan with shallot and stir-fry for 2-3 minutes, until starting to colour. Reduce heat to low, add cherry tomatoes, olives, kale and basil, stir to combine and cook for about 2 minutes, until kale has softened.
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While kale cooks, separate pasta sheets and cook in pot of boiling water for about 3 minutes, or until tender. Drain and toss with a drizzle of extra-virgin olive oil.
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When kale has wilted, remove pan from heat and season to taste with freshly ground black pepper.
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place a pasta sheet on a plate and spoon some antipasto mixture and red pepper pesto on top. Place another pasta sheet on top then repeat with antipasto mixture and pesto until you have used 3-4 pasta sheets. Drizzle with a little olive oil and top with a sprinkle of almonds. Garnish with basil.
Nutritional Information
Energy |
2835 kj 678 kcal |
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Protein | 21.2g |
Carbohydrate | 80.0g |
Fat | 22.6g |