Roasted Tomato & Courgette Open Lasagne
Equipment
Ingredients
Vegetables
courgette (fresh)
1 piece
cherry tomatoes (fresh)
120 g
garlic cloves (whole)
2 piece
Pesto
basil (fresh)
15 g
pine nuts (toasted)
2 tbsp
extra virgin olive oil (extra virgin)
4 tbsp
Pasta & Cheese
lasagne sheets (cooked)
2 piece
ricotta (fresh)
100 g
Oil
olive oil (neutral)
1 tbsp
Instructions
Prepare and roast tomatoes and garlic
Add the tomatoes, garlic cloves (still in their skin) and oil to a dish and stir until all coated in oil.
Prepare and roast courgette slices
Cut the courgette into thin slices, using a knife or a mandolin. Spray the bottom of an air fryer basket with a little oil, add the courgette slices in a single layer and give another spray with oil.
Process roasted garlic and tomatoes
Once the tomatoes are cooked, carefully pick out the garlic cloves. Once cool enough, squeeze the flesh out of the skin. Mash the soft roasted garlic flesh and mix into the tomatoes.
Make fresh pesto
If making homemade pesto, add all ingredients to a food processor and blitz. You don't want it to be completely smooth so you have some added texture.
Assemble the open lasagne
Lay one lasagne sheet on a plate. Spread a tbsp of ricotta over half the sheet, followed by a tsp of pesto. Layer on some courgette slices, followed by some tomatoes (and their juices). Fold the lasagne sheet over and layer the ricotta, pesto, courgette and tomatoes again. Add another lasagne sheet on top and repeat the layering.
Add final garnishes
Optionally finish with a grating of Parmesan, some extra basil and toasted pine nuts.
Original recipe
Storage
Assemble just before serving for best texture. Leftovers can be stored covered in fridge for up to 1 day.
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