This colourful free form lasagne is an elegant starter or light main at any special occasion.
Ingredients
- 4 large fresh lasagne sheets
- 1/3 cup basil pesto
- 2 tablespoons extra-virgin olive oil
- 2 small (300g each) eggplant, cut into 1cm-thick rounds
- 2 (150g each) zucchini, thinly sliced diagonally
- olive oil cooking spray
- 8 thin slices pancetta (see note)
- 3 tomatoes, sliced
- 8 (240g) baby bocconcini cheese, drained, sliced
Method
- Step 1Cut each lasagne sheet into 3 even rectangles. Cook sheets, in batches, in a large saucepan of boiling water for 2 to 3 minutes or until just tender (do not stir lasagne sheets in water, as they will break). Using a large slotted spoon or spatula, carefully remove sheets from pan. Drain. Rinse under cold water. Set aside.
- Step 2Combine pesto and oil in a bowl. Season with salt and pepper. Set aside.
- Step 3Preheat a barbecue plate or chargrill on medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook for 2 minutes each side or until golden. Remove to a plate. Cook pancetta for 1 to 2 minutes each side or until golden. Remove to a plate.
- Step 4Place 1 lasagne sheet on each plate. Divide half the eggplant, zucchini, pancetta, tomatoes and bocconcini between sheets. Drizzle with one-third of the pesto mixture. Repeat, finishing with 1 lasagne sheet. Top with remaining pesto mixture. Season with salt and pepper. Serve.
Nutrition
2023 kj
Energy
30.8g
Fat Total
10.2g
Saturated Fat
7.5g
Fibre
22.8g
Protein
35mg
Cholesterol
662mg
Sodium
26.7g
Carbs (total)
All nutrition values are per serve
Notes
Pancetta is pork belly that has been cured in salt and spices then rolled into a sausage-like loaf. Pancetta can be used as a cooking ingredient, in an antipasto platter or enjoyed on its own.
- Author: Annette Forrest
- Image credit: Steve Brown
- Publication: Super Food Ideas
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