Ricotta & rocket pasta pockets

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Good Food

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Recipe by 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

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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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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

Preperation 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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