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Speedy agnolotti lasagnes
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Quick and cheesy lasagna perfect for busy weeknights.
Ingredients:
  • 575g jar chunky napoletana pasta sauce
  • 255.00 gm vegetable liquid stock
  • 625g packet fresh spinach and ricotta agnolotti
  • 500.00 ml grated pizza cheese
  • 300ml thickened cream
  • Garlic bread, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced and lightly grease four 8cm x 15cm (2 cup-capacity) ovenproof dishes. Mix the pasta sauce and stock in a jug.
  • Spread a layer of 1⁄4 cup sauce at the bottom of each dish. Place a portion of agnolotti on top. Pour 1/4 cup sauce and sprinkle 1/4 cup cheese over each dish. Finish with a drizzle of 2 tablespoons cream. Repeat with the other dishes.
  • Prepare the dishes by using baking paper and foil; arrange them on a large baking paper-lined tray. Bake for 20 minutes, then uncover and bake for an additional 10 to 15 minutes until golden and heated through. Allow to rest for 5 minutes before serving with garlic bread.

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