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How to make Free form eggplant lasagne with pine nut dressing

Yield = 4
Prep time: 0:25
Cook time: 0:03
Total time: 0:28

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
  • 1/2 cup loosely packed fresh basil leaves

Pine nut dressing

  • 2 tablespoons bought toasted pine nuts
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons red wine vinegar
  • Salt & freshly ground black pepper

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Sprinkle with the basil leaves and drizzle with the pine nut dressing. Serve immediately