Free form lasagne is a beautiful way to present this colourful pasta dish.
Ingredients
- 2 (16 x 30cm) fresh lasagne sheets
- 1 200g container olive spread (Savion brand)
- 60g baby spinach leaves
- 250g chargrilled eggplant, drained
- 250g chargrilled red capsicum, drained
- 1/2 cup loosely packed fresh basil leaves
Pine nut dressing
- 2 tablespoons bought toasted pine nuts
- 2 tablespoons extra virgin olive oil
- 3 teaspoons red wine vinegar
- Salt & freshly ground black pepper
Method
- Step 1Stack the lasagne sheets on a clean work surface. Cut the sheets in half lengthways, then cut each half crossways into thirds to make 12 rectangles. Cook in a large saucepan of salted boiling water for 3 minutes or according to packet directions until al dente. Drain and rinse briefly under cold running water until cool enough to handle.
- Step 2Meanwhile, to make the pine nut dressing, place the pine nuts, oil and vinegar in a small jug. Whisk to combine. Taste and season with salt and pepper.
- Step 3To assemble the lasagne, place a lasagne rectangle on each serving plate. Use the back of a spoon to spread a quarter of the olive spread over each piece. Top with the spinach leaves and then another layer of lasagne rectangle. Top with the eggplant, a final lasagne rectangle and then the capsicum.
- Step 4Sprinkle with the basil leaves and drizzle with the pine nut dressing. Serve immediately
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1916 kj
Energy
39g
Fat Total
7g
Saturated Fat
7g
Protein
1348.46mg
Sodium
3g
Carbs (sugar)
18g
Carbs (total)
All nutrition values are per serve
Notes
The lasagne can be assembled to the end of step 3 up to 1 hour ahead of serving. Cover with plastic wrap and set aside. Tip: Wrap unused lasagne sheets in plastic wrap and store in the fridge, or freeze following packet instructions.
- Author: Dimitra Stais
- Image credit: Con Poulos & John Paul Urizar
- Publication: Australian Good Taste
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