Name: Ricotta, pesto & tomato one-pan lasagne
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Cooking oil spray; 1 egg yolk; 1 tbsp milk; 500g fresh ricotta; ½ cup grated parmesan; 400g jar arrabbiata pasta sauce; ½ x 375g packet fresh lasagne sheets, halved; 100g prepared fresh basil pesto; 50g baby spinach, roughly chopped; ½ x 180g tub bocconcini, sliced

Ricotta, pesto & tomato one-pan lasagne

An easy-peasy meat-free version of everyone's favourite comfort food.

Serves 4

Prep

15M

Cook

35M

Total

50M

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Check the pasta is cooked through by inserting a small, sharp knife into the lasagne. If it goes in easily, then it’s time to serve up!

Ingredients

Cooking oil spray

1 egg yolk

1 tbsp milk

500g fresh ricotta

½ cup grated parmesan

400g jar arrabbiata pasta sauce

½ x 375g packet fresh lasagne sheets, halved

100g prepared fresh basil pesto

50g baby spinach, roughly chopped

½ x 180g tub bocconcini, sliced

Method

Spray a medium, deep ovenproof frying pan (26cm in diameter) with oil.

Combine egg yolk, milk, ricotta and parmesan in a large bowl. Season with salt and pepper.

Spread half the pasta sauce over base of prepared pan. Arrange a third of the lasagne sheets over the sauce, overlapping and cutting with scissors to fit. Top with half the ricotta mixture then the pesto. Scatter with half the spinach. Repeat with another third of the lasagne sheets. Spread over remaining pasta sauce. Top with remaining lasagne sheets and ricotta mixture. Scatter with remaining spinach. Arrange bocconcini over top. Season with pepper.

Cook in a moderately hot oven (190ºC) for about 35 minutes, or until pasta is tender. Cover with foil if over-browning.

Stand lasagne in pan for 10 minutes before serving.

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