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No-bake summer lasagne
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Serves: 2
6 sheets essential Waitrose Fresh Lasagne
½ tbsp olive oil
150g cherry tomatoes, halved
350g tub essential Waitrose Tomato And Basil Sauce
125g ricotta cheese
2 sprigs of basil, shredded
1. Cook the lasagne in boiling water for 4-5 minutes until tender, then drain.
2. Meanwhile, heat the oil and fry the tomatoes for 2-3 minutes until softened. Heat the sauce in a small pan. Microwave the ricotta for a minute to warm through.
3. Spread a little sauce over the base of 2 large plates and top each with 1 sheet of lasagne, so it’s slightly ruffled. Dot with half the ricotta and half the tomatoes. Spoon over some sauce and add another layer of lasagne at a slight angle.
Repeat the layers, finishing with a little sauce.
4. Garnish with the basil and freshly ground black pepper.
Living well
Source of vitamin C
Typical values per serving:
Energy |
1,424kJ 340kcals |
---|---|
Fat | 15.6g |
Saturated Fat | 5.9g |
Carbohydrate | 36.9g |
Sugars | 13.1g |
Protein | 12.9g |
Salt | 1.8g |
Fibre | 4.6g |
This recipe was first published in July 2015.
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