These cheesy lasagne pots are dead easy to make – theyve got all the flavour without the fuss.
- Heat the butter in a large frying pan over medium-high heat. Add the onion and garlic. Stir for 3 minutes or until onion softens. Add the peas and stock. Cook, coarsely mashing, for 7 minutes or until peas are cooked through. Remove from heat. Stir in the basil. Season.
- Preheat oven to 180C. Use one-third of the lasagne sheets to line four 500ml (2-cup) ramekins, allowing the sides to overhang. Divide one-third of the ricotta among the lined ramekins. Top with half the pea mixture. Repeat with half the remaining lasagne sheets and ricotta and the remaining pea mixture. Top with remaining lasagne sheets and ricotta. Trim lasagne sheets to fit.
- Top with tomato, blue cheese and extra garlic. Bake for 30 minutes or until golden and cooked through.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set