An Italian dish that's unbelievably light and so simple to prepare, the home made pesto mixes wonderfully well with the ricotta cheese.
Serves 6
Takes 30 minutes to make, 15-20 minutes in the oven
Per serving:
729kcals
60.5g fat (11.8g saturated)
21.2g protein
26.5g carbs
2.9g sugar
1.3g salt
1. Put the basil, pine nuts, garlic, a good pinch of salt and 200ml olive oil into a food processor and pulse to give a uniform and creamy consistency. Transfer to a bowl and mix in the Parmesan and ricotta.
2. Meanwhile, preheat the oven to 180°C/fan160°C/gas 4. Bring a large pan of water to the boil, then add the salt and extra oil. Boil the lasagne, 6 sheets at a time, for 2 minutes. Lift out each batch with a slotted spoon and set aside. Reserve a little pasta water.
3. Loosen the pesto with a little of the pasta cooking water. Spread a couple of tablespoons of pesto in the base of a deep 1-litre ovenproof dish. Arrange 4 lasagne sheets on top and spread with more pesto. Repeat 5 times, finishing with a layer of pesto. Bake for 15-20 minutes, until cooked through and hot.
4. Meanwhile, preheat the grill to high. Sprinkle the lasagne with the extra Parmesan and grill for a few minutes, until golden. Cut into wedges and serve garnished with a scattering of toasted pine nuts, the extra basil leaves and a green salad.
© delicious. magazine
Switch to a dry, herbaceous white such as Vernaccia, or southern Italian Greco di Tufo.
The best of British cooking from Hugh Fearnley-Whittingstall
.jpg)
Recreate all your favourite F Word dishes.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.