Preparation Time 10 minutes
Cooking Time 15 minutes
Tick off the ingredients as you buy them
Tear lasagne sheets into irregular pieces and cook in a large pot of salted boiling water until just al dente. Drain, reserving 1 cup of the pasta water. Heat 2 tablespoons of Moro Pesto Infusion in the pot and sauté the spring onions until softened. Return the pasta to the pot together with the pasta water, spinach and remaining Moro Pesto Infusion. Toss until heated through and the spinach has just wilted and season to taste. Portion half the pasta onto serving plates. Tear half the smoked salmon into pieces and arrange on top. Top with remaining pasta and salmon. Drizzle with extra Moro Pesto Infusion, sprinkle with pepper and basil leaves and serve with lemon wedges.