5 pm panic!
Monday
FREE-FORM INDIVIDUAL TOMATO & RICOTTA LASAGNE
30 mins
Serves 4 Cost per serve $4.65 ✔diabetes friendly ✔vegetarian
4 fresh lasagne sheets, each cut into 6 squares
400g baby truss tomatoes, left on vine, cut into threes
300g baby spinach
1 cup reduced-fat fresh ricotta
¼ cup basil pesto
2 tablespoons shaved parmesan
2 tablespoons pine nuts, toasted
4 cups mixed leaves, to serve
1 Cook lasagne sheets in a pot of boiling water for 5 minutes, or until al dente. Drain; then cover with warm water so the sheets don’t stick together.
Meanwhile, spray a large non-stick frying pan with olive oil and set over medium heat. Add half the baby tomatoes, cook for 1–2 minutes. Remove and set aside.
