Open Lasagne with Courgettes, Artichokes and Basil Pesto

Steps

1. Prep vegetables and toast pine nuts Bring a large pot of salted water to the boil. Finely dice onion; thinly slice courgettes; halve cherry tomatoes; roughly chop artichokes. 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.
2. Begin cooking veggies Heat a drizzle of oil in same 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. Add courgettes and cook for 2 minutes. For a bit of heat, add a pinch of chilli flakes with the courgettes.
3. Finish sauce Add tomatoes and cook a further 1 minute, until tomatoes have blistered slightly and courgettes have softened a little. Add artichokes, stir to combine and cook for about 1 minute. Turn off heat and stir through first measure of pesto. Season to taste.
4. Cook pasta Separate pasta sheets and place, one by one, in pot of boiling water. Cook for 2–3 minutes, until just tender. Reserve ¼ cup pasta water, drain then toss with a drizzle of oil to prevent sticking. If vegetable and pesto mixture is looking a little dry, stir through a splash of reserved pasta water.
5. Assemble Place a lasagne sheet into each bowl and spoon some courgette mixture on top followed by some kale. Place another pasta sheet on top with more courgette mixture, then kale and repeat until you have used 3 pasta sheets.
6. Serve lasagne drizzled with pesto and toasted pine nuts.