Ricotta & rocket pasta pockets

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Good Food

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1. 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.
2. 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.
3. 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.

Per serving

440 kcalories, protein 19g, carbohydrate 57g, fat 17 g, saturated fat 8g, fibre 4g, salt 3.5 g

Latest comments and suggestions

• thecakelady

  29 January 2008

  thecakelady rated and commented on this recipe

  

  Really easy, very quick and utterly delicious. For two of us I used six sheets of lasagne (12 in a pack) a tub (250g) of ricotta, half a bag of rocket and a jar of tomato and chilli pasta sauce with grated cheese on top and served it with a green salad and cold chicken. Its like a lasagne crossed with cannelloni but in a fraction of the time and just as yummy!

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• ange

  05 February 2008

  ange rated this recipe

  

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• jojokie

  21 February 2008

  jojokie rated this recipe

  

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• Girl Flower

  26 June 2008

  Girl Flower rated and commented on this recipe

  

  I really enjoyed this. It was quick to make so ideal after work and was much like a veggie lasagne in many ways. I served it with salad. Will make again definately

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• Katharine

  17 July 2008

  Katharine rated and commented on this recipe

  

  This really is very quick and gives impressive results considering the effort required. Very tasty midweek supper, and great warmed up at work the next day.

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• LisaPisa

  02 November 2008

  LisaPisa rated and commented on this recipe

  

  This had a good flavour for a midweek meal. Found making the pockets a bit complicated and fiddly (I was using dried lasagne sheets I had soaked) so turned it into a lasagne. I also added some frozen veg to bulk it out a bit and used baby spinach instead of rocket - one of those "fridge scraping" meals! Would make again though and stick to original recipe.

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• angmunchkin

  20 February 2009

  angmunchkin commented on this recipe

  Loved it; made it two days on the trot with homemade fresh pasta dough. Spinach and ricotta is great, and I love the peppery fire of rocket for variation.

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• annie

  11 March 2009

  annie commented on this recipe

  very easy and delicious , couldn't see the point of the rocket, will use spinach next time I also rolled the pasta. will definetly make it again

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• angmunchkin

  07 April 2009

  angmunchkin rated this recipe

  

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• Davidt

  02 November 2009

  Davidt commented on this recipe

  Love Ricotta cheese since I got back from Sicily. This was quick & easy to make - will be making this next time our veggy friends are over!

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Ingredients

• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 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

Per serving

440 kcalories, protein 19g, carbohydrate 57g, fat 17 g, saturated fat 8g, fibre 4g, salt 3.5 g

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