Tomato and ricotta lasagne stack
- 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
- ¼ cup basil pesto
- 2 tablespoons shaved parmesan
- 2 tablespoons pine nuts, toasted
- 4 cups mixed leaves, to serve
1 Cook 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.
2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium heat. Add half the baby tomatoes, 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.
3 Assemble 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 that the pesto is gluten-free.
Nutrition Info (per serve)
Total fat 19.6g
–Saturated fat 5.9g
Dietary fibre 6.3g
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