Sunday, May 2, 2010

Kylie’s Vegetable & Ricotta Lasagne

3 Garlic Cloves, crushed
250g mushroom, chopped
1 red capsicum, chopped
1 green capsicum, chopped
2 Bok Choy Heads, chopped
Herbs - Parsley flakes, basil, tarragon, salt & freshly ground black pepper
500g soft ricotta
Baby spinach leaves, blanched
Lasagne sheets, soaked in hot water for 1-2 minutes each
Jar of pasta sauce (Paul Newman’s)
Tasty cheese, grated

1) Preheat oven to 180°
2) In a large pan, heat oil
3) Lightly sauté garlic
4) Add mushrooms and cook for several minutes
5) Add capsicums, bok choy and herbs, and cook for 5 more minutes
6) Remove from heat and allow to cool slightly
7) Stir in ricotta
8) In a large lasagne dish prepare lasagne layers as follows:
- spinach leaves
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- spinach leaves
- ½ jar of pasta sauce
- lasagne sheets
- ½ ricotta mix
- lasagne sheets
- remainder of pasta sauce
- grated cheese
9) Put in oven and cook for 40 minutes or until pasta sheets are cooked through
10) Eat & Enjoy!

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