date:Sep 13, 2013
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 l