Ricotta, pea and blue cheese lasagne pots

These cheesy lasagne pots are dead easy to make – theyve got all the flavour without the fuss.

Recipe «Ricotta, pea and blue cheese lasagne pots» presented in category Recipes / Meat, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 60g butter, 1 brown onion, finely chopped, 2 garlic cloves, thinly sliced, 300g frozen peas, 185ml Massel chicken style liquid stock , 1 tbsp shredded fresh basil, 6 fresh lasagne sheets, halved crossways, 600g fresh ricotta , 250g cherry truss tomatoes, cut into 4 bunches, 120g blue cheese, crumbled, 2 garlic cloves, extra, thinly sliced.

Ingredients:

• 60g butter 
• 1 brown onion, finely chopped 
• 2 garlic cloves, thinly sliced 
• 300g frozen peas 
• 185ml Massel chicken style liquid stock 
• 1 tbsp shredded fresh basil 
• 6 fresh lasagne sheets, halved crossways 
• 600g fresh ricotta 
• 250g cherry truss tomatoes, cut into 4 bunches 
• 120g blue cheese, crumbled 
• 2 garlic cloves, extra, thinly sliced 

Instructions

1. 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.
2. 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.
3. Top with tomato, blue cheese and extra garlic. Bake for 30 minutes or until golden and cooked through.