- 250g pack fresh lasagne sheets
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g tub ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 50g bag rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 50g mature vegetarian cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
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.