| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Sainsbury’s, Sainsbury14 | 4 | servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 2 | Shallots; finely chopped | |
| 1 | Clove garlic; finely chopped | |
| 8 | Plum tomatoes; peeled; cored and chopped | |
| ; (or 400 g tin | ||
| ; tomatoes, drained | ||
| ; and chopped) | ||
| 125 | g | Chestnut mushrooms; sliced (4oz) |
| 1 | 75 grams bag rocket | |
| 1 | tb | Freshly chopped basil |
| Salt and freshly ground black pepper | ||
| 6 | Sheets lasagne; (either fresh or | |
| ; dried, but not 'no | ||
| ; pre cooking | ||
| ; required') | ||
| 1 | 50 grams tin anchovy fillets; snipped roughly | |
| 25 | g | Parmesan; grated (1oz) |
INSTRUCTIONS
Heat the oil in a heavy based pan and sweat the shallots and garlic until the shallots are translusent. Add the chopped tomatoes and mushrooms and cook for 4 minutes, stiring occasionally and seasoning to taste. Stir in the rocket gently and cook it until just wilted. Meanwhile cook the pasta according to the pack instructions. Cut each sheet into 2 (roughly square), you should have 3 squares per portion. Layer the ravioli on a baking tray, starting with 4 lasagne squares, followed by a tablespoon of the tomato compote and a sprinkle of the snipped anchovy fillets. Follow again by a lasagne square on the diagonal, then the tomato compote and top with the remaining lasagne sheet. Sprinkle over the parmesan on each ravioli and place under a hot grill until the top is slightly crusty and golden. Notes Serve with warm ciabatta and a green salad.For a vegetarian version, try replacing the anchovies with chopped olives. Converted by MC_Buster. NOTES : A quick and easy supper, ideal for a diabetic diet. Converted by MM_Buster v2.0l.
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