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Ricotta, pea and blue cheese lasagne pots
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Easy cheesy lasagna pots - full of flavor, no hassle.
Ingredients:
  • 60g butter
  • 1 brown onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 300g (2 cups) frozen peas
  • 185ml (3/4 cup) chicken style liquid stock
  • 20.00 ml shredded fresh basil
  • 6 fresh lasagne sheets, halved crossways
  • 600g fresh ricotta (see note)
  • 250g cherry truss tomatoes, cut into 4 bunches
  • 120g blue cheese, crumbled
  • 2 garlic cloves, extra, thinly sliced
Instructions:
  • In a large frying pan over medium-high heat, melt the butter. Add the onion and garlic, cooking and stirring for about 3 minutes until the onion softens. Toss in the peas and stock, cooking and mashing them coarsely for approximately 7 minutes until the peas are tender. Take the pan off the heat and stir in the fresh basil, then season to taste.
  • 1. Preheat the oven to 180C. Layer one-third of the lasagne sheets in four 500ml (2-cup) ramekins, letting the edges hang over. Distribute one-third of the ricotta among the ramekins. Add half of the pea mixture on top. Layer with half of the remaining lasagne sheets and ricotta, then add the remaining pea mixture. Finish with the last lasagne sheets and ricotta, trimming to fit.
  • Sprinkle tomato slices, blue cheese crumbles, and extra garlic on top. Bake for 30 minutes until golden and perfectly cooked.

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