Open Lasagne of Courgettes, 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 for about 1 minute, until all liquid has evaporated. Add courgettes and chilli flakes (if using) and stir-fry for 2 minutes.
4. Add tomatoes and cook a further 1 minute, 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 first measure of pesto. Season to taste with salt and freshly ground black pepper.
5. Separate pasta sheets and place, one by one, in pot of boiling water. Cook for 2–3 minutes, until just tender. Reserve ¼ cup pasta water, drain then toss with a drizzle of extra-virgin olive oil to prevent sticking.
6. If vegetable and pesto mixture is looking a little dry, stir through a splash of reserved pasta water.
7. place a lasagne sheet into each bowl and spoon some courgette pesto mixture on top followed by some spinach. Place another pasta sheet on top with more courgette mixture, then spinach and repeat until you have used 3 pasta sheets. Drizzle over remaining pesto and top with pine nuts.