- Roasted Vegetable, Pesto & Ricotta Loaf Pan Lasagne.JPG (26.76 KiB) Viewed 1450 times
Takes: 1 hour 10 minutes
Serves: 2
No nutritional information available.
Ingredients
- Olive oil, for greasing
- 250g frozen, chargrilled vegetables, defrosted
- 1 garlic clove, grated
- 400g can of green lentils, drained
- 350g jar tomato pasta sauce
- 2 tbsp pesto
- Salt and freshly ground black pepper
- 3 to 6 lasagne sheets
- Large green salad, to serve
For the ricotta layer:
- 250g ricotta
- 5 tbsp double cream
- 50g Parmesan, finely grated
- 75g grated mozzarella
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line a 900g loaf tin with a long strip of baking paper. Set aside.
2. Pat the vegetables with kitchen paper to remove any excess water, then tip into a large bowl with the garlic, lentils, tomato sauce, pesto and plenty of seasoning. Gently stir to combine.
3. For the ricotta cheese layer, in a large bowl, mix the ricotta, cream, most of the Parmesan and most of the mozzarella. Season very well.
4. Spoon about ¼ of the vegetable mixture into the tin, add a layer of ricotta cheese sauce, then top with lasagne sheets to cover all the sauce (one whole sheet, plus ¼ of a second, broken to fit). Repeat the layering until you have used all the ingredients, finishing with a layer of vegetable mixture followed by cheese sauce.
5. Sprinkle the reserved mozzarella and Parmesan over the top. Cook for 40 - 45 minutes until golden and bubbling and the pasta is tender when tested with a knife.
6. Slice and serve with a large green salad.
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