Ricotta & rocket pasta pockets

Name: Ricotta & rocket pasta pockets
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 250 grams pack fresh lasagne sheets; 1 Tbsp olive oil; 250 grams ricotta; 50 grams rocket; 2 x 350g jars Loyd Grossman tomato and chargrilled vegetable sauce; 50 grams mature vegetarian cheddar, grated

Need a lacto ovo vegetarian main course? Ricotta & rocket pasta pockets could be an outstanding recipe to try. This recipe makes 4 servings with 425 calories, 19g of protein, and 17g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up g jars loyd grossman tomato and chargrilled vegetable sauce, mature vegetarian cheddar, rocket, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Mushroom, ricotta & rocket tart, Butternut ricotta tart with fiery rocket salad, and Ricotta toasts with rocket & pine nut salsa.

Instructions

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.

Ingredients you will need

Lasagne Noodles

Water

Cooking Oil

Equipment you will use

Baking Pan

Bowl

Oven

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.

Ingredients you will need

Lasagne Noodles

Ricotta Cheese