Instructions
Product used:
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. |
Vegetarian lasagne
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
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. |