Pesto, ricotta and chargrilled vegetable lasagne

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How to make Pesto, ricotta and chargrilled vegetable lasagne

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:55
  • Total Time : 1:20

Ingredients

  • 400g low-fat fresh ricotta
  • 1 egg
  • 3/4 cup Bulla Cooking Cream
  • 1/3 cup grated parmesan
  • 1/3 cup basil pesto
  • 6 fresh lasagne sheets
  • 4 cups chargrilled vegetables (see notes)
  • 1 cup grated pizza cheese
  • Fresh basil leaves, to serve

Method

  • Step 1 Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 16cm x 24cm baking dish. Place on a large baking tray lined with baking paper.
  • Step 2 Place ricotta, egg, cream and 1/4 cup parmesan in a food processor. Process until smooth. Season with salt and pepper.
  • Step 3 Place Basil Pesto and 1 tablespoon boiling water in a small bowl. Stir to combine. Spread 1/3 of the Basil Pesto mixture over base of prepared dish. Top with 2 lasagne sheets, trimming to fit. Spread 1/3 of the ricotta mixture over lasagne sheets. Arrange 1/2 the Chargrilled Vegetables over ricotta mixture.
  • Step 4 Drizzle with 1/2 the remaining Basil Pesto. Top with 2 of the remaining lasagne sheets, trimming to fit. Spread with 1/2 the remaining ricotta and top with remaining Chargrilled Vegetables. Repeat process with remaining Basil Pesto and lasagne sheets. Spread with remaining ricotta mixture. Sprinkle with cheese and remaining parmesan.
  • Step 5 Cover baking dish with greased foil. Bake for 35 minutes. Remove and discard foil. Bake for a further 15 to 20 minutes or until golden. Stand for 10 minutes. Sprinkle the lasagne with basil leaves. Serve.

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