About this recipe
I used to think I could only use lasagne sheets in a lasagne. Not so! Break them up into small pieces and you can use them in the same way you’d use short pasta. I’ve used spinach pasta sheets, but your traditional sheets will also work.
The garlic, rosemary , red onion combo for me is perfect. Try this with different greens including brussels or savoy cabbage if you prefer. The chestnuts give an extra bit to this delicious mediterranean inspired recipe.
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- 1 tbsp Olive oil
- 1 Red onion, thinly sliced
- 1 tbsp Chopped fresh rosemary - 10g
- 2 Cloves garlic, thinly sliced
- Pinch of chilli flakes (as much as you like)
- 150g Lasagne sheets, roughly broken into pieces - cooked until just tender and drained (or gluten free alternative)
- 100g Cooked chestnuts ( roughly chopped )
- 75g Peas (we used frozen)
- 75g Broad beans (we used frozen)
- Lemon zest
- Salt and pepper to taste
Begin by boiling the lasagne sheets in a large pan of salted water for around 3-5 minutes until just tender.
Set a saucepan on medium heat and add the oil, onion, rosemary, garlic and chilli flakes. Sweat down for around 5 minutes until the onion is softening. Then add in the chestnuts, peas and broad beans. Cook for another 5 minutes before adding in the cooked pasta pieces.
Give everything a good stir, adding salt and pepper to taste, some lemon zest and another drizzle of olive oil.