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Free-form kale, ricotta and pesto lasagne
Ingredients
- 6 fresh lasagne sheets, halved
- 2 tablespoons extra virgin olive oil
- 2 green shallots, thinly sliced
- 200g baby kale
- 150g sun-dried tomatoes, sliced
- 2 teaspoons lemon juice
- 150g baby cherry truss tomatoes
- 400g fresh ricotta, crumbled
- 200g ctn fresh basil pesto
- Extra virgin olive oil, extra, to drizzle
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