Ricotta & Rocket Pasta Pockets
This recipe offers a delightful twist on traditional lasagne, with fresh lasagne sheets filled with creamy ricotta and peppery rocket, creating pockets of flavor that are then bathed in a rich tomato and chargrilled vegetable sauce. Topped with grated mature vegetarian cheddar and baked until bubbly, this dish is perfect for a comforting meal served with a side of crisp green salad.
— Constant Cookbook
Ingredients
- 250g pack fresh lasagne sheets
- 1 tbsp olive oil
- 250g tub ricotta
- 50g bag rocket
- 2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
- 50g mature vegetarian cheddar , grated
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 440 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 3.5 milligram of sodium
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