This is the ultimate cheat’s pasta. Soft lasagne sheets folded on a plate look and taste so luxurious, and yet require little effort. You can’t go wrong with a scattering of soft cauliflower and crunchy garlic pangritata, either.
Recipes and styling Jane Lyons. Photography Aimee Finlay-Magne
- 2-3 slices sourdough bread (stale or fresh)
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- pinch sea salt
- ½ head cauliflower
- 2 tbsp extra virgin olive oil, plus extra to serve
- zest of one lemon
- 8-10 good-quality dried lasagne sheets
- 2 cups sourdough pangritata
- 100g parmesan, grated
To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread until small crumbs form. Preheat a non-stick frying pan over a medium heat. Add a drizzle of olive oil, then add the breadcrumbs and fry for around 5 minutes, or until golden and crisp. Season with salt.
Roughly chop cauliflower florets and leaves. Heat a frying pan over a high heat and add a large drizzle of olive oil, followed by cauliflower and lemon zest. Fry until cauliflower becomes slightly crispy.
Bring a large pot of salted water to the boil and drop in lasagne sheets. Boil for 12-14 mins until soft. Carefully remove sheets from water with tongs and toss with a little olive oil.
Divide cooked lasagne sheets between plates and top with cauliflower, pangritata and parmesan. Drizzle with a little extra olive oil, if desired.