Antipasti open lasagne is lasagne made simple! Ready in only 15 minutes, this couldn’t be easier to make using shop-bought antipasti such as sunblushed tomatoes, black olives and a jar of roasted artichokes. There is no faff, as this dinner is more of an assembly meal that you’ll come back to again and again. Those Mediterranean flavours are smart too, so it would a really easy dinner for when friends come round.
- 6 fresh lasagne sheets
- 190g jar red pepper and ricotta pesto
- large handful pitted black olives, halved
- 280g jar roasted artichokes, drained and halved
- 240g pack sunblushed tomatoes, drained and halved
- 100g Gruyère, grated
- large handful basil
Blanch the lasagne sheets for 2 mins in salted boiling water. Drain and cut each in half. Spread each sheet evenly with the pesto, olives and artichokes.
On a lined baking tray, layer up 3 pieces of pasta per person, top with the sunblushed tomatoes and sprinkle over the cheese. Heat the grill to high and cook until golden, then scatter over the basil to serve.
Feel free to swap up red pepper pesto for regular pesto if you prefer it