Preparation Time: 15
mins.Ingredients
| 4 sheets | Italpasta Lasagne |
Arugula Pesto:
| 1 | clove garlic |
| 2 cups (500 mL) | packed arugula |
| 1/3 cup (75 mL) | Italpasta Extra Virgin Olive Oil |
| 1/4 cup (60 mL) | toasted pine nuts |
| 2 tbsp (30 mL) | finely grated Parmesan cheese |
| 1/2 tsp (2 mL) | finely grated lemon zest |
| 2 tsp (10 mL) | lemon juice |
| 1/4 tsp (1 mL) | each salt and pepper |
Assembly:
| 1 cup (250 mL) | ricotta cheese |
| 2 tsp (10 mL) | lemon zest |
| 1/2 tsp (2 mL) | each salt and pepper |
| 2 cups (500 mL) | Italpasta Marinara Sauce, warmed |
| 1 lb (500 g) | cooked medium-size shrimp |
| 1/4 cup (60 mL) | toasted pine nuts |
| 2 tbsp (30 mL) | chopped fresh parsley |
Steps
- Cook lasagne sheets according to package directions, drain and set aside.
- Arugula Pesto: In food processor, pulse garlic until minced. Add arugula, olive oil, pine nuts, cheese, lemon zest, lemon juice, salt and pepper; pulse until smooth. Toss lasagna sheets with half of the pesto.
- Assembly: Preheat oven to 350°F (180°C). Place lasagne sheets in single layer on parchment paper–lined baking sheet. Mix together ricotta, lemon zest, salt and pepper.
- Spoon 1/4 cup (60 mL) ricotta mixture over half of each lasagne sheet; fold lasagne sheet in half to enclose filling. Spread remaining pesto over top. Cover with foil; bake for about 10 minutes or until heated through.
- Place lasagne handkerchiefs on 4 plates. Spoon warmed marinara sauce around each lasagne handkerchief; top with cooked shrimp. Sprinkle pine nuts and parsley over top. Serve immediately.
Tip: To make ahead, handkerchief packages can be assembled, covered and refrigerated for up to 2 hours before baking.
Nutritional Information
Per 1/4 recipe
Calories 750, Fat 50g, Cholesterol 275mg, Sodium 1300mg, Carbohydrate 29g, Fibre 4g, Sugars 6g, Protein 45g