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wild rocket pesto lasagne stacks with goat's cheese and red pepper

Serves 4

Ingredients
2 red peppers
2 yellow peppers
8oz / 225g cherry tomatoes, halved
5oz / 125g fresh lasagne
8oz / 225g goat's cheese
4tbsp / 4 x 15mlsp Stark Naked Wild Rocket Pesto

Cooking instructions
Preheat oven to 190°C / 375°F / Mark 5. Cut the peppers into wide strips, discard the stalk and seeds. Grill skin sides up until blackened. Put into a plastic tub and seal. Leave to cool. Peel off the skins. Put tomatoes into a small saucepan. Cover and simmer for 5 minutes.

Cut the lasagne into 12 x 3in / 7.5cm squares. Cook in boiling lightly salted water for 3-5 minutes or until cooked to your liking.

Cut the goat's cheese into 1/4in / 1/2cm approx. slices. Lay a piece of lasagne onto a sheet of silicon baking liner set on a baking tray or onto a well greased non-stick baking tray. Top with slices of pepper, tomatoes and goat's cheese, drizzle with the wild rocket pesto. Repeat layering to make a stack. Make 4 stacks. Cover loosely with foil and bake for 15 minutes.

Carefully lift the stacks off using a spatula and put onto hot serving plates. Serve with a rocket salad.