McCain Food Service
Vegetarian lasagne
Vegetarian lasagne
-
1 hour -
20 minutes -
Serves 8
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Loading...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. |
