An impressive veggie supper that’s a little lighter than some pasta bakes
Ready in 30 minutes
Nutrition per serving
250g pack fresh lasagne sheets
1 tbsp olive oil
250g tub ricotta
50g bag rocket
2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
50g mature vegetarian cheddar, grated
Put the lasagne sheets in a large bowl and pour over boiling water to cover. Leave to soak for 5 minutes. Meanwhile, preheat the oven to fan 180C/conventional 200C/gas 6 and lightly oil a shallow baking tray.
Drain the lasagne sheets in a colander. Take one sheet and put a large spoonful of ricotta in the centre. Scatter over a few rocket leaves, season well, then fold the sheet in half. Press the edges together to form a pocket. Continue to fill all the pasta sheets, then lay them on the baking tray so they overlap slightly.
Tip the sauce over the pasta pockets, spreading to make sure they are completely covered. Sprinkle over the cheese and bake for 10-12 minutes until hot and bubbly. Serve with a crisp green salad.
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