Being Italian, it’s obvious that I love lasagna, as I showed you in one of my previous posts. As you might be aware by now, though, I like to experiment and try new things. And what a better occasion of three leftover lasagna sheets to try something new?
The filling of this recipe can be of any kind. I had some frozen veggies and feta cheese, but tomato sauce and ricotta cheese or even mushrooms and pancetta for a meaty alternative will do the job.
INGREDIENTS (serves 2)
- 3 dry lasagne sheets
- 250g mixed vegetables
- 30g feta cheese, crumbled
- 1 small jar of pesto
- 1 tbsp extra virgin olive oil
Suuuuper easy! Bring a saucepan of water to the boil, add a tablespoon of olive oli and boil the lasagne sheets for 8 minutes until “al dente”. In the meantime, cook the vegetables until tender and season to taste.
Drain the lasagne sheets with a slotted spoon one by one, cut them in half and keep them on a chopping board. Reserve a small amount of the cooking water (let’s say an espresso cup) to dilute the pesto. Do not use the whole amount, but add it little by little to the sauce to change the texture to quite runny, but not watery.
Now, it’s time to build the plate! Start with a teaspoon of pesto, top with a lasagna sheet half, some vegetables and some crumbled feta cheese, spoon over some pesto and cover with another lasagna sheet. With the amounts I gave you, you’ll be able to prepare two servings with two layers of veggies and cheese. Drizzle the remaining pesto and some more crumbled feta cheese and serve.