Veggie pasta bake recipe for 4 people, takes only 20 mins; recipe has lasagne, olive oil, ricotta, rocket, tomato and cheddar.
Ricotta & rocket pasta pockets
Course: Veggie pasta bake
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Tomato: 2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
- Cheddar: 50g mature vegetarian cheddar, grated
- Rocket: 50g bag rocket
- Ricotta: 250g tub ricotta
- Lasagne: 250g pack fresh lasagne sheets
Directions
- Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.
- Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.
- Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.
