Mastering the Basics: Pasta
This is a great dish for entertaining as all the elements can be made ahead of time and all you need to do is layer the lasagne just before serving. It’s a great vegetarian dish (carnivores won’t even notice there’s no meat!) and is as delicious to eat as it looks.
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You Will Need
To make the pesto, preheat the oven to 180°C (350°F/Gas 4). Rinse the walnuts in cold water, shake dry, spread on a baking tray and bake for 5–8 minutes or until light golden.
Transfer the walnuts to a food processor and add the garlic, rocket, basil and parsley. Use the pulse button to process the mixture just until it resembles coarse breadcrumbs. With the motor running, add the oils in a thin stream, then add the pecorino and parmesan and process for 40 seconds. Transfer to a bowl, cover with plastic wrap and set aside until needed.
Cut the lasagne sheets into sixteen 8 cm (31⁄4 inch) squares. Cook a few squares at a time in a large saucepan of boiling salted water for 4 minutes or until al dente. Lay them on a clean cloth and cover to keep warm while the remaining squares cook.
Heat the oil in a large frying pan over medium heat, add the spinach and garlic and cook until just wilted. Stir in the lemon juice, cover and keep warm.
Spoon 1 tablespoon of the pesto onto warmed plates and spread out with the back of the spoon to the size of one of the pasta squares. Cover with a pasta square, then divide one- third of the spinach evenly among the plates, on top of the pasta. Sprinkle one-third of the goat’s feta evenly among the plates, cover with another pasta square and spread with some of the pesto. Repeat layering, finishing with a layer of pesto. Sprinkle with the grated parmesan and serve immediately.