An impressive veggie supper that's a little lighter than some pasta bakes
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
Method
-
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.