| 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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