date:Apr 22, 2014
arlic. 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.