Saturday, December 14, 2013

Ham and Ricotta lasagne

  • Ingredients2 x 250g packets large dried instant lasagne sheets3 x 500g jars tomato pasta sauce600g sliced leg ham6 large flat mushrooms, thickly sliced6 medium tomatoes, thickly sliced1kg fresh ricotta cheese, crumbled (see note)1 cup chopped fresh basil leaves120g baby rocket1/3 cup grated cheddar cheese2 tablespoons grated parmesan cheeseSalad leaves, to serve
    Method NotesStep 1Preheat oven to 210°C/190°C fan-forced. Grease a 7cm-deep, 34cm x 36cm (base) baking dish.Step 2Arrange one-third of the lasagne sheets over the base of prepared dish, breaking to fit. Spread with 1 cup pasta sauce. Top with half the ham, mushrooms, tomato and one-third of the ricotta. Top with half the basil and rocket. Spoon over 1 cup pasta sauce.Step 3Repeat layers, finishing with lasagne sheets. Spread with remaining pasta sauce and remaining ricotta. Top with cheddar and parmesan. Cover with lightly greased foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes or until golden and lasagne sheets tender. Stand for 10 minutes. Serve with salad leaves.2 x 250g packets large dried instant lasagne sheets

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