Broccoli and ricotta lasagne
Preparation: 15 minutes Cooking: 50 minutes Serves: 4 Ingredients 1 bunch broccoli 500g smooth ricotta 2 cloves garlic, crushed 5 spring onions, sliced 2 tbsp mixed fresh herbs Salt and cracked black pepper 250g lasagne sheets
3⁄4 cup grated cheese Method Preheat oven to 180C. Chop whole broccoli (including stalk) into small pieces. Place into a microwave container with 1 tbsp water. Cover with plastic wrap. Microwave on high for 5 minutes. Allow to cool for 5 minutes. Chop as finely as possible or process for 5 seconds. Place into a big bowl with ricotta, garlic, sliced spring onions and herbs. Season with salt and pepper to taste. Mix well. Place a quarter of this mixture into a greased, rectangular lasagne dish. Spread to cover base completely. Cover with lasagne sheets. Repeat until all mixture has been used, finishing with ricotta mixture. Sprinkle with grated cheese. Bake for 40 minutes. Serve with steamed carrots. Bake for 25-35 minutes until golden and a skewer inserted in the centre comes out clean. Remove from the oven, leave in the pan for 5 minutes, then turn out on to a wire rack to cool completely. Dust with icing sugar.
Recipes supplied by Fresh Finesse freshf.com.au