Broc­coli and ri­cotta lasagne

Pilbara News - - Lifestyle -

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

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