Free-Form Eggplant Lasagne with Pine Nut Dressing (SF)

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Free-Form Eggplant Lasagne with Pine Nut Dressing

 

 

two (16 x 30 cm)(6 x 12 " ) fresh GF lasagne sheets

-OR- 12 smaller sheets (8 x 10 cm)(3 x 4 " )

one 200 g (7 oz) olive tapenade

60 g (2 oz) baby spinach leaves

250 g (9 oz) chargrilled eggplant, drained

250 g (9 oz) chargrilled red capsicum (bell pepper), drained

1/2 cup loosely packed fresh basil leaves

 

Pine Nut Dressing:

 

2 tbsp (8 tsp) toasted pine nuts

2 tbsp (8 tsp) extra virgin olive oil

3 tsp red wine vinegar

salt & freshly ground black pepper

 

 

1. Stack the lasagne sheets on a clean work surface. Cut the sheets in

half lengthways, then cut each half crossways into thirds to make

12 rectangles. Cook in a large saucepan of salted boiling water for

3 minutes or according to packet directions until al dente. Drain

and rinse briefly under cold running water until cool enough to

handle.

 

2. Meanwhile, to make the pine nut dressing, place the pine nuts, oil

and vinegar in a small jug. Whisk to combine. Taste and season with

salt and pepper.

 

3. To assemble the lasagne, place a lasagne rectangle on each serving

plate. Use the back of a spoon to spread a quarter of the olive

spread over each piece. Top with the spinach leaves and then

another layer of lasagne rectangle. Top with the eggplant, a final

lasagne rectangle and then the capsicum.

 

4. Sprinkle with the basil leaves and drizzle with the pine nut

dressing. Serve immediately

 

 

 

TIP: The lasagne can be assembled to the end of step 3 up to 1 hour

ahead of serving. Cover with plastic wrap and set aside.

 

TIP: Wrap unused lasagne sheets in plastic wrap and store in the

fridge, or freeze following packet instructions.

 

 

 

Serves 4.