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Baked barley pilau with roast beetroot and feta

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Lasagne with oven-roasted vine tomatoes and basil pesto

25 minutes

Lasagne with oven-roasted vine tomatoes and basil pesto

Name: Baked barley pilau with roast beetroot and feta
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: butter 30g,olive oil 1T,pearl barley, rinsed 200g,garlic cloves, crushed 2,medium onion, finely chopped 1,Sea salt and freshly ground black pepper, to taste ,chicken or vegetable stock 3 1⁄2 – 4 cups,feta 150g,baby beetroot 12(about 650 g),Dill, for serving ,Salanova lettuce leaves, a handful, for serving (optional)

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

1 x 1 kg punnet Woolworths fresh traditional beef lasagne
¼ loaf ciabatta
1 x 350 g punnet Woolworths roasting vine tomatoes
10 g anchovies
3 T basil pesto
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C. Bake the lasagne for 25 minutes, or until golden brown and bubbling.

Meanwhile, tear the ciabatta into bite-sized pieces and arrange in a baking dish with the tomatoes, anchovies and 2 T basil pesto. Season to taste, toss and roast for 20 minutes.

Serve the lasagne with the roasted tomatoes and croutons with the remaining basil pesto on the side.

Cook's note: "As an extra topping, I like to mix toasted ciabatta crumbs with grated Cheddar and freshly chopped herbs. Sprinkle over the lasagne before baking it for a lovely crunchy texture."

Discover more cheat's meals here. Do you want to bake a lasagne from scratch? Try one of these easy lasagne recipes.

This is a test recipe

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Ingredients

Method