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Vegetarian lasagne

Vegetarian lasagne

Vegetarian lasagne

  • Prepare time1 hour
  • Cooking Time20 minutes
  • ServesServes 8
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Instructions

Product used:
Peas 500g
500 grams McCain Peas, thawed
  • 1 cup prepared pesto
  • 3 cups whole-milk ricotta cheese (about 700 grams)
  • 1/3 cup finely grated Parmesan cheese
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-1/2 cups thickened cream
  • 1 box lasagne sheets (12 sheets)
  • 1/2 cup toasted pine nuts
  • 225 grams mozzarella cheese, shredded or sliced

Method

1.Preheat oven to 230°C.
2.Prepare the pea and cheese filling by lightly blending together in a food processor the ricotta cheese, defrosted peas, Parmesan, salt and pepper. With the food processor running, slowly add 1 cup of the cream and blend until the mixture is almost smooth but some texture remains, about 45 seconds. Taste and season with additional salt and pepper as needed.
3.Pour the last ½ cup of cream evenly over the bottom of a 33 x 23 lasagne baking dish. Cover with a layer of 4 lasagna sheets. Then, evenly spread over a third of the pea-ricotta filling over the pasta sheets, followed by half of the pesto over the filling. Evenly sprinkle half of the pine nuts over the pesto.
4.Cover with another layer of 4 pasta sheet. Evenly spread another third of the pea-ricotta filling over the pasta sheets.
5.Cover with the final 4 pasta sheets. Evenly spread the final third of the pea-ricotta filling over the pasta, then the remaining pesto and pine nuts. Cover with mozzarella. Cover dish with foil that has been greased with olive oil or non-stick spray
6.Bake 35 to 40 minutes until sauce is simmering. Remove foil and bake another 10-15 minutes; cheese should be bubbly and lightly browned. Cool 15 minutes before serving.