Sundried tomato lasagne

Name: Sundried tomato lasagne
Cook time: 30 min
Yield: 1
Cuisine: Mediterranean

with garlic basil bechamel and buttered green beans

Ready in around 30 mins

RECIPE FACT:

Sundried tomatoes were first made by Mediterranean farmers as a way to preserve the summer's tomato harvest for the winter months.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE SUNDRIED TOMATO FILLING:
Slice the roasted capsicum into 1 cm slices. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the roasted capsicum and baby spinach then cook for 1-2 mins. Add the steamed Puy lentils to the pan with the sundried tomato sugo. Season with salt and cook for 1-2 mins.
2. TO PREPARE THE LASAGNE:
Warm the garlic and basil bechamel for 60 secs in the microwave or place in a pot and heat gently over a low heat. Slice the lasagne sheet in half. Lightly oil a baking dish and add half of the sundried tomato filling to the dish. Spread evenly to cover the bottom and cover with a lasagne sheet. Continue with the remaining filling and cover with the lasagne sheet. Spoon over the warmed bechamel sauce on top and sprinkle with the Italian crumb.
3. TO COOK THE LASAGNE:
Place into the oven and bake for 15-20 mins or until the top is golden and bubbling. Remove from the oven and allow to rest for a few mins.
4. TO PREPARE AND COOK THE GREEN BEANS:
Trim both ends off the green beans. Wipe out the pan and place back over a medium-high heat with a knob of butter. Once hot, add the green beans, season with salt and pepper and cook for 5-6 mins, stirring occasionally to create a char.
TO SERVE:
Using a fish slice, scoop the lasagne onto a plate and serve buttered green beans on the side.