Puff pastry lasagne

Cooking Vegetarian Puff pastry lasagne

Puff pastry is the crunchy substitute for pasta in this quick and colourful vegetarian lunch.

Lables: Vegetarian Fish free Sesame free Shellfish free Soy free
  1. Preheat oven to 180°C.
  2. Cut each pastry sheet into four 5 x 3.5cm pieces. Place on a lightly greased baking tray, brush with egg and sprinkle with parmesan. Prick four of the pastry pieces with a fork.
  3. Bake all pastry for 10 minutes until light golden, then set aside to cool.
  4. Spread pricked pastry sheets with pesto, then layer each with roasted vegetables, bocconcini, tomato, artichoke. Season.
  5. Place the other piece of pastry, cheese-side up, on top and return to oven for 5 minutes to heat through.
  6. Add basil and serve with salad leaves.

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2 olive oil, tomato and chives puff pastry sheets*
1 egg, beaten
2 tbsp grated parmesan
2 tbsp bought pesto
150g roasted eggplant
150g roasted capsicum
150g roasted sweet potato
4 bocconcini, sliced
2 vine-ripened tomatoes, sliced
170g jar of marinated artichokes, drained
Basil leaves, to serve
Salad leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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