date:Apr 22, 2014
Ingredients
60g butter
1 brown onion, finely chopped
2 garlic cloves, thinly sliced
300g (2 cups) frozen peas
185ml (3/4 cup) chicken stock
1 tablespoon shredded fresh basil
6 fresh lasagne sheets, halved crossways
600g fresh ricotta (see note)
250g cherry truss tomatoes, cut into 4 bunches
120g blue cheese, crumbled
2 garlic cloves, extra, thinly sliced
Method
1. Heat the butter in a large frying pan over medium-high heat. Add the onion and g