oh ricotta.. there are so many things i can create with you.. tonight i will be putting a modern twist on the traditional lasagne. Im leaving it open. There is no need to slave over a hot oven, this dish only requires a stovetop and lots of love..godere
1 tablespoon extra virgin olive oil,
plus extra to drizzle
2 garlic cloves, thinly sliced
2 tablespoons of white wine
3/4 cup fresh ricotta
50 ml thickened cream
1/2 cup mint leaves, thinlysliced
1/3 cup grated parmesan,
plus extra to serve
finely grated zest and juice of 1 lemon,
plus extra zest to serve
8 fresh lasagne sheets
Heat oil in a frypan over medium-low heat. Add garlic and cook, stirring, for 30 seconds until garlic turns brown. Add the wine, ricotta, cream, mint, parmesan, lemon zest and juice. Seasons and cook for 2 minutes or until warmed through.
Meanwhile, cook pasta in a pan of boiling salted water for 2 minuted or until al dente. Drain well, then placed a folded lasagne sheet on each plate.
Divide half the mixture among pasta, then top with a second folded sheet and remaining mixture. Drizzle with a little oil and scatter over extra lemon zest and parmesan to serve.