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Free-form lasagne primavera
Free-form lasagne primavera
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your dinner party with clever shortcuts for a sensational meal!
Ingredients:
  • 20g butter
  • 2 large zucchini, thinly sliced
  • 2 bunches asparagus, trimmed, cut into 4cm pieces (see note)
  • 250.00 ml frozen baby peas
  • 400g grape tomatoes, halved
  • 150g sliced leg ham, sliced
  • 166.65 gm light thickened cream
  • 40.00 ml pine nuts, toasted
  • 40.00 ml finely grated parmesan cheese
  • 2 x 250g packets fresh cannelloni pasta sheets
Instructions:
  • In a frying pan over medium heat, melt butter. Add zucchini and asparagus, cook until zucchini is just tender (about 2 minutes). Add garlic, cook until fragrant (about 1 minute). Add peas, tomatoes, ham, and cream. Stir and cook until vegetables are just tender (about 3 minutes). Stir in half of the pine nuts and half of the parmesan. Season with salt and pepper.
  • Boil cannelloni in batches in a large saucepan of boiling water for 2 to 3 minutes until tender. Be gentle - don't stir the cannelloni or it may break. Use a slotted spoon to transfer the cannelloni to a colander to drain.
  • Lay a cannelloni sheet on each plate. Spoon 2 generous tablespoons of vegetable mixture over each sheet. Repeat layering with remaining cannelloni and vegetables, ending with vegetables. Sprinkle remaining pine nuts and parmesan over each plate. Serve and enjoy!

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