Puff pastry lasagne

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

Recipe «Puff pastry lasagne» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.