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Free-form eggplant lasagne with pine nut dressing
Free-form eggplant lasagne with pine nut dressing
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Prep Time:
25 minutes
Cook Time:
3 minutes
Total Time:
28 minutes
Transform traditional lasagna with a stunning free-form presentation.
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
  • 40.00 ml bought toasted pine nuts
  • 3 tsp red wine vinegar
Instructions:
  • Lay the lasagne sheets on a clean surface and slice them in half lengthwise, then crossways into thirds to create 12 rectangles. Boil in a large pot of salted water for 3 minutes or until al dente. Drain and briefly rinse under cold water until cool.
  • To prepare the pine nut dressing, simply combine the pine nuts, oil, and vinegar in a small jug. Whisk until well blended, then season with salt and pepper to taste.
  • Assemble the lasagne by placing a lasagne rectangle on each plate. Spread a quarter of the olive spread on each piece using the back of a spoon. Layer with spinach leaves, another lasagne rectangle, eggplant, one more lasagne rectangle, and capsicum.
  • Garnish with fresh basil leaves and generously drizzle with the flavorful pine nut dressing before serving promptly.

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