Instructions

1. Stack the lasagne sheets on a clean work surface. Cut the sheets in half lengthways, then cut each half crossways into thirds to make 12 rectangles. Cook in a large saucepan of salted boiling water for 3 minutes or according to packet directions until al dente. Drain and rinse briefly under cold running water until cool enough to handle.
2. Meanwhile, to make the pine nut dressing, place the pine nuts, oil and vinegar in a small jug. Whisk to combine. Taste and season with salt and pepper.
3. To assemble the lasagne, place a lasagne rectangle on each serving plate. Use the back of a spoon to spread a quarter of the olive spread over each piece. Top with the spinach leaves and then another layer of lasagne rectangle. Top with the eggplant, a final lasagne rectangle and then the capsicum.
4. Sprinkle with the basil leaves and drizzle with the pine nut dressing. Serve immediately

Notes

1. The lasagne can be assembled to the end of step 3 up to 1 hour ahead of serving. Cover with plastic wrap and set aside. Tip: Wrap unused lasagne sheets in plastic wrap and store in the fridge, or freeze following packet instructions.