4 fresh lasagne sheets
1 tsp olive oil
1 small onion, finely diced
140 g Baby Arugula with Spinach Salad
140 g Kale, Chard, Spinach Salad Mix
1 cup crumbled light feta, divided
1 egg, whisked
1/4 tsp pepper
1/4 cup toasted almonds chopped
2 tbsp chopped fresh mint
MINTED PEA PUREE
1 tsp olive
1 cup diced celery
1 clove garlic, minced
1 cup peas
1 cup vegetable broth
1 tbsp chopped fresh mint
- In large pot of simmering water, cook lasagna sheets for 2 minutes; drain and cool in cold water. Lay sheets on oiled baking sheet with the length running from top to bottom; cover with plastic wrap.
- In large deep skillet over medium high, heat oil and saute onion for 2 minutes; add salad mixes. Saute until wilted; let cool for 5 minutes. Stir in 3/4 cup of the feta, egg and pepper. Divide mixture equally into 4.
- Preheat oven to 400F. Spread mixture evenly on lasagna sheets, leaving top 3 inch pare to help pasta seal. Roll up each sheet from bottom to top; slice each roll into 8 equal pieces. Place on parchment lined baking sheet. Sprinkle with remaining feta. Bake until cheese is golden, 15 to 20 minutes.
- Meanwhile, for pea puree, in small saucepan over medium, heat oil; add celery and garlic and saute for 2 minutes. Add peas and broth. Bring to a boil; reduce heat to low and simmer for 3 minutes. Add mint. Transfer to blender and process until smooth. Reheat in saucepan, if necessary; serve with pinwheels garnished with nuts and mint.