Ingredients

• 6 fresh lasagne sheets, halved
• 2 tablespoons extra virgin olive oil
• 2 green shallots, thinly sliced
• 200g baby kale
• 150g sun-dried tomatoes, sliced
• 2 teaspoons lemon juice
• 150g baby cherry truss tomatoes
• 400g fresh ricotta, crumbled
• 190g jar Barilla Pesto alla Genovese
• Extra virgin olive oil, extra, to drizzle

Method

• Step 1 Line 2 baking trays with clean tea towels. Cook the lasagne pieces, in batches, in a large saucepan of boiling water for 2-3 minutes or until al dente. Transfer to prepared trays to drain.
• Step 2 Heat oil in a frying pan over medium-high heat. Add shallot. Cook, stirring, for 30 seconds or until just soft. Add the kale. Cook, stirring, for 2-3 minutes or until wilted. Stir in the sun-dried tomatoes for 1 minute or until warmed through. Stir in the lemon juice. Season well.
• Step 3 Preheat grill to high. Place the cherry tomatoes on a baking tray and spray with olive oil. Season and grill for 1-2 minutes or until starting to collapse. Place 1 piece of lasagne on each serving plate. Top with a little ricotta and one-third of the kale mixture. Dollop over a little pesto. Repeat layering with the remaining lasagne pieces, ricotta, kale mixture and pesto, finishing with pesto. Top with the grilled cherry tomatoes and drizzle with the extra oil.