Total Time: 50 minutes
1 bag Ottimo Mushroom Filled Pasta
1 tablespoon butter
1 large leek, thinly sliced
1 small brown onion, finely diced
150 grams spinach
1 pot basil pesto
1 jar white sauce
Black pepper and salt
50 grams mozzarella, grated
50 grams white cheddar, grated
1. Preheat the oven to 200 C / 180 C fan.
2. Cook the Ottimo pasta in boiling, salted water for 4 minutes until cooked. Drain and set aside.
3. Place the butter into a saucepan and melt over a medium heat then add the onion and leek and cook for 10 minutes until softened and translucent. Add the spinach and pesto and stir until the spinach has wilted then season with salt and pepper and remove from the heat.
4. Place a layer of the vegetable and pesto mix into a small ovenproof dish then add a layer of the cooked ravioli followed by a layer of white sauce. Finish layering like this until you’ve used up all of your ingredients, finishing with a layer of white sauce. Top with the grated mozzarella and cheddar cheeses then place into the oven for 20 - 25 minutes until the lasagne is bubbling and hot throughout. Serve and enjoy!