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Pesto, ricotta and chargrilled vegetable lasagne
Pesto, ricotta and chargrilled vegetable lasagne
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulgent ricotta lasagne with flavorful charred veggies is a must-try.
Ingredients:
  • 400g low-fat fresh ricotta
  • 187.50 ml light thickened cream for cooking
  • 82.50 ml grated parmesan
  • 99.00 gm basil pesto
  • 6 fresh lasagne sheets
  • 1000.00 ml chargrilled vegetables (see notes)
  • 250.00 ml grated pizza cheese
  • Fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 180C/160C fan-forced. Grease a 6cm-deep, 16cm x 24cm baking dish and set it on a large baking tray lined with baking paper.
  • In a food processor, combine ricotta, egg, cream, and 1/4 cup parmesan until smooth. Season with salt and pepper to taste.
  • In a small bowl, mix Basil Pesto with 1 tablespoon of boiling water until well combined. Spread a third of the Basil Pesto mixture over the base of the dish. Place 2 lasagne sheets on top, trimming to fit. Spread a third of the ricotta mixture over the lasagne sheets. Layer half of the Chargrilled Vegetables over the ricotta mixture.
  • First, drizzle half of the remaining Basil Pesto. Follow with 2 of the remaining lasagne sheets, trimming as needed. Spread half of the remaining ricotta over the sheets and layer with the rest of the Chargrilled Vegetables. Repeat with the rest of the Basil Pesto and lasagne sheets. Finish by spreading the remaining ricotta mixture and sprinkling with cheese and the remaining parmesan.
  • Grease foil over a baking dish. Bake for 35 minutes, then remove and discard the foil. Bake for an additional 15-20 minutes until golden. Let stand for 10 minutes, then sprinkle lasagne with basil leaves and serve.

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