Open Lasagne of Courgettes, Cherry Tomatoes, Artichokes and Basil Pesto

Steps

1. a large pot of salted water to the boil.
2. Heat a large, dry, fry-pan on medium heat. Toast pine nuts, shaking pan regularly to avoid burning, for 1–2 minutes, until golden and fragrant. Remove from pan and set aside.
3. Heat a drizzle of oil in same pan on medium heat. Cook onion for 4–5 minutes until soft. Add wine/stock, increase heat, bring to the boil and simmer until all liquid has evaporated, about 1 minute. Add courgettes and chilli flakes (if using) and stir-fry for 2 minutes. Add cherry tomatoes and cook a further 1 minute, or until tomatoes have blistered slightly and courgettes soften a little. Add artichokes, stir to combine and cook for about 1 minute. Turn off heat and stir through pesto. Season to taste with salt and freshly ground black pepper.
4. Separate pasta sheets and place one-by-one in pot of boiling water. Cook for 2–3 minutes, or until al dente (just tender). Reserve ¼ cup pasta water, drain and toss with a drizzle of extra-virgin olive oil to prevent sticking.
5. If vegetable and pesto mixture is looking a little dry, add a splash of reserved pasta water.
6. Place a lasagne sheet in each bowl and spoon some courgette pesto mixture on top followed by some spinach leaves. Place another pasta sheet on top with more courgette mixture; spinach leaves and repeat until you have used 3 pasta sheets. Drizzle over remaining pesto and top with pine nuts. Alternatively, roughly chop lasagne sheets and mix all ingredients (including spinach) together in pan with reserved pasta water and place in a bowl. Top with pesto and pine nuts.