- 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
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."