As I sit here blogging about a light summery deconstructed lasagne, I can't help think I should be uploading a warm stew with this 'wonderful' weather we've been experiencing of late. The truth is, it is Spring, it is going to get warmer, and when it does this is a simple dish to pull out the bag.
I roasted the tomatoes with rosemary in balsamic vinegar and to be honest you could just leave the dish as vegetarian dish with just that, it's yum, or add some fried chorizo for a real twist.
I'm a big fan of simple that looks impressive, and this is just that!
You will need:
- lasagne sheets
- packet of mini plum/cherry tomatoes
- chorizo
- balsamic vinegar
- sprig of Rosemary
- bunch of fresh basil
- salt and pepper to taste
- parmesan
Method:
1) Place tomatoes, rosemary, chorizo in a dish. Pour over the balsamic vinegar just to coat each tomato and roast in pre-heated oven 180degrees for approx. 15-20 mins or until the tomatoes start to burst.
2) Place lasagne sheets in a pot of boiling water and cook for approx. 7 mins or until soft and flimsy. You will need a big pot to ensure the sheets don't stick together, keep moving them around and separating if needs be.
3) Place cooked lasagne sheet on a place and form a S shape, layer with roasted tomatoes and chorizo in between each layer. Grate some parmesan over and season to taste.
4) Pour any left over juices from the roast dish over the pasta and serve with a chilled glass of white wine.
