6 lasagne sheets
190g red pepper pesto
Large handful pitted black olives, halved
280g jar grilled artichokes, drained and halved
175g vine tomatoes, sliced
75g light mature cheese, grated
Large handful fresh basil leaves, to serve
- Cook the lasagne sheets in a large pan of boiling water until just tender. Drain and cut each sheet in half.
- On a lined baking tray, layer 3 pieces of pasta per person, topping each piece evenly with the pesto, olives and artichokes. Finish each portion with sliced tomatoes and sprinkle on the grated cheese.
- Cook under a preheated grill for 4-5 minutes until golden. Scatter over the basil to serve.
Feel free to swap up red pepper pesto for regular pesto if you prefer it.