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No-bake summer lasagne
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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.
Source of vitamin C
Typical values per serving:
This recipe was first published in July 2015.