To each cup add 1 spoonful of sauce, 1
spoonful of the ricotta mixture, and a pinch of mozzarella.
Place the cooked lasagna noodles on the surface, then scoop one heaping
spoonful of the ricotta mixture onto each noodle and spread evenly.
A spoonful of ricotta adds a creamy tang to the plate.
Serve with additional olive oil, cracked black pepper, and
a spoonful of ricotta over the top.
Then add 6 small
spoonfuls of ricotta cheese on top about 2 inches apart on each piece of naan.
Simply top with
a spoonful of the ricotta mixture and sprinkle with Parmesan cheese, or opt to make your stack taller with another layer of ricotta, tomatoes, zucchini, and Parmesan cheese.
Dollop with
spoonfuls of ricotta cheese and top with squash blossoms, fresh basil, freshly grated Parmesan cheese and a drizzle of olive oil.
Step 3) Dot
spoonfuls of ricotta and pieces of mozzarella all over the surface, scatter with chilli and spring onion and season with salt and pepper.
Not exact matches
◾ Combine Parmesan cheese and
ricotta cheese and drop by
spoonfuls on top
of pasta mixture.
Scoop small
spoonfuls amounts
of ricotta mixture over the zucchini and gently spread into a thin layer.