Lasagne is a real crowd pleaser but it can be a fiddle to make and ,made with full fat milk and cheese traditional lasagne is also high in saturated fat. This is a pretty and delicious dish approved by the Heart Foundation because it's relatively low in saturated fat and salt, and it's loaded with fresh veggies. It's also easy to make.
To make the pesto Put the garlic, pine nuts, basil leaves and Parmesan in a
food processor and process until coarsely chopped.
With the motor running, gradually add the oil and process until the mixture becomes a smooth paste.
Cook the lasagne in a large pot of rapidly boiling water until al dente (cooked, but still with a bite to them). Drain well, and when it is cool enough to handle cut each sheet in three pieces.
Lay a piece of lasagne on the centre of each plate and top each with a couple of spinach leaves, a slice each of tomato and bocconcini, a fresh basil leaf and a spoonful of pesto.
Top with another sheet of lasagna and layer as before, finishing with a layer of lasagna. Each stack should have two complete layers.
Place a generous spoonful of pesto on top of each stack and serve immediately.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 2058 kj |
| Calories | 492 kcal |
| Fat | 29.2 g |
| Saturated Fat | 10.7 g |
| Total Carbohydrate | 32 g |
| Total Protein | 24.1 g |
| Fibre | 3.3 g |
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