Individual lasagne entrees bring a restaurant feeling to that special occasion.
Ingredients
- 8 bunches trussed cherry tomatoes (vine attached)
- 1 tablespoon olive oil
- Salt & freshly ground black pepper
- 800g fresh ricotta
- 1/4 teaspoon ground nutmeg
- 3 teaspoons finely grated lemon rind
- 32 fresh flour gow gee wrappers
- 1 bunch fresh basil, leaves picked
- 2 garlic cloves, peeled
- 40g (1/2 cup) finely grated parmesan
- 55g (1/3 cup) toasted pine nuts (Ducks brand)
- 80ml (1/3 cup) olive oil, extra
- Fresh basil leaves, extra, to serve
- 1 bunch rocket, ends trimmed, washed, dried, leaves torn
Equipment
- You will need eight 250ml (1-cup) capacity dariole moulds for this recipe.
Method
- Step 1Preheat oven to 200°C. Place tomatoes on a baking tray. Drizzle with oil and season with salt and pepper. Roast in oven for 30 minutes or until just soft.
- Step 2Meanwhile, place ricotta, nutmeg and lemon rind in a bowl and stir to combine. Season with salt and pepper. Place 1 gow gee wrapper in the bases of eight 250ml (1-cup) capacity dariole moulds. Spoon a heaped tablespoonful of ricotta mixture into each mould, pressing firmly. Top with a gow gee wrapper. Repeat, in 2 more layers, with the remaining ricotta mixture and gow gee wrappers.
- Step 3Place basil, garlic, parmesan, pine nuts and extra oil in the jug of a blender and blend until smooth. Season with salt and pepper. Store in the fridge until required.
- Step 4Place moulds in a bamboo steamer. Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium-high. Place steamer over wok (make sure base of steamer doesn’t touch the water) and steam, covered, for 10-12 minutes or until wrappers are cooked. Turn lasagnes onto serving plates. Top with basil pesto and sprinkle with basil leaves. Serve with roasted cherry tomatoes and rocket.
- Vegetarian
Nutrition
1472 kj
Energy
26g
Fat Total
8g
Saturated Fat
14g
Protein
234.38mg
Sodium
5g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Noerianto
- Image credit: William Meppem
- Publication: Australian Good Taste
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