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.