Difficulty:
Preparation Time: 15 mins
Cooking Time: 90 - 60 mins
Serves: 6
Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Wholemeal Lasagna
San Remo Fresh Spinach and Ricotta Agnolotti 625g
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Preparation Time: 15 mins
Cooking Time: 90 - 60 mins
Serves: 6
Meal Occasion: Main course
Classification: Bakes
Region: Australia
Pasta Shape: Wholemeal Lasagna
| Substitute Shape: |
Ingredients
San Remo Wholemeal Instant Large Lasagna 250g
1/2 cup parmesan cheese, grated
3/4 cup fresh basil leaves, chopped
2 brown onions, sliced
2 tbsp olive oil
2 cloves garlic, crushed
4 capsicums, sliced
400g canned tomatoes, diced
4 tbsp tomato paste
Salt and pepper to taste
750g smooth ricotta cheese
3 eggs, lightly beaten
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Method
Capsicum Sauce
- Heat oil over low-medium heat in a large saucepan
- Add onion and garlic and cook, stirring, for 5 minutes.
- Add capsicums and cook gently for 5 minutes.
- Add tomatoes and tomato paste and cook for 3 minutes.
- Season with salt and pepper
Ricotta
- Mix ricotta, eggs and basil. Season with salt and pepper
Assembly
- Pour 1/2 cup of the capsicum sauce into a lightly greased baking dish.
- Alternate layers of lasagna, capsicum sauce and ricotta, ending with the ricotta layer (allow for 4 layers)
- Sprinkle with parmesan cheese
- Bake in oven for 45 minutes or until cooked through (test if cooked by pricking with a fork). Let stand for 5 minutes before serving.
Hint: For perfect lasagna, make sure that the lasagna sheets are completely covered with the capsicum sauce and ricotta. Important to retain a high level of moisture.
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