Free-form individual tomato and ricotta lasagne
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Time to make:
$4.65 per serve
(at time of publication)
Full ingredients list:
4 fresh lasagne sheets, each cut into 6 squares
400g baby truss tomatoes, left on vine, cut into threes
300g baby spinach
1 cup fresh reduced-fat ricotta
1/4 cup basil pesto
2 tablespoons pine nuts, toasted
2 tablespoons shaved parmesan
4 cups mixed leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Cook lasagne sheets in a pot of boiling water for 5 minutes, or until al dente. Drain; then cover with warm water so the sheets don’t stick together.
Step 2Meanwhile, spray a large non-stick frying pan with olive oil and set over medium heat. Add half the baby tomatoes and cook for 1–2 minutes, or until just softened. Remove and set aside. Cook remaining tomatoes for 3–4 minutes, until blistered. Gently crush and remove from pan. Set aside. Add spinach to pan in two batches and toss to wilt. Remove pan from heat.
Step 3Assemble on serving plates by layering lasagne squares with crushed tomatoes, spinach and blobs of ricotta and pesto. Top with shaved parmesan, pine nuts and remaining truss tomatoes. Serve lasagne with salad leaves.
Make it gluten free: Use gluten-free lasagne sheets and check pesto is gluten free.
About this recipe
First published: March 2017