Ricotta, pea and blue cheese lasagne pots
Ingredients • 60g butter • 1 brown onion, finely chopped • 2 garlic cloves, thinly sliced • 300g (2…
Ingredients
• 60g butter
• 1 brown onion, finely chopped
• 2 garlic cloves, thinly sliced
• 300g (2 cups) frozen peas
• 185ml (3/4 cup) chicken stock
• 1 tbs 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
Method
1. Heat the butter in a large frying pan over medium-high heat. Add the onion and garlic. Stir for 3 minutes or until onion softens. Add the peas and stock. Cook, coarsely mashing, for 7 minutes or until peas are cooked through. Remove from heat. Stir in the basil. Season.
2. Preheat oven to 180C. Use one-third of the lasagne sheets to line four 500ml (2-cup) ramekins, allowing the sides to overhang. Divide one-third of the ricotta among the lined ramekins. Top with half the pea mixture. Repeat with half the remaining lasagne sheets and ricotta and the remaining pea mixture. Top with remaining lasagne sheets and ricotta. Trim lasagne sheets to fit.
3. Top with tomato, blue cheese and extra garlic. Bake for 30 minutes or until golden and cooked through.
