adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ham and ricotta frying pan lasagne
Ham and ricotta frying pan lasagne
0 Likes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevate traditional lasagna with a quick and easy twist.
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 200g sliced leg ham, chopped
  • 2 medium zucchini, finely diced
  • 1 medium red capsicum, finely diced
  • 200g button mushrooms, sliced
  • 500g jar tomato and basil pasta sauce
  • 3 fresh lasagne sheets, cut into thirds crossways
  • 200g fresh reduced-fat ricotta, crumbled
  • 125.00 ml reduced-fat grated tasty cheese
  • Small fresh basil leaves, to serve
  • Crusty bread, to serve
Instructions:
  • In a 20cm heavy-based frying pan over medium-high heat, heat half the oil. Sauté onion and ham until onion softens, around 2-3 minutes. Add zucchini, capsicum, and mushrooms. Stir and cook for 5 minutes until vegetables are tender. Pour in sauce, season with salt and pepper, and bring to a boil. Reduce heat to low and simmer for 5 minutes until slightly thickened. Transfer the mixture to a bowl and wipe the pan clean.
  • Drizzle the remaining oil over the bottom of the pan. Layer 3 pieces of lasagne over the oil. Spread one-third of the tomato mixture and one-third of the ricotta on top. Repeat the layers two more times. Sprinkle the top with tasty cheese. Preheat the grill on high.
  • - Return the pan to medium-low heat and cook covered for 12 minutes, or until the lasagne sheets are tender. - Uncover the pan, grill for 4 minutes or until the cheese is golden. - Sprinkle with fresh basil and serve alongside crusty bread.

Similar Recipes