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Ham and ricotta lasagne
Ham and ricotta lasagne
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Feed a crowd with this satisfying recipe!
Ingredients:
  • 2 x 250g packets large dried instant lasagne sheets
  • 3 x 500g jars tomato pasta sauce
  • 600g sliced leg ham
  • 6 large flat mushrooms, thickly sliced
  • 6 medium tomatoes, thickly sliced
  • 1kg fresh ricotta cheese, crumbled (see note)
  • 250.00 ml chopped fresh basil leaves
  • 120g baby rocket
  • 82.50 ml grated cheddar cheese
  • 40.00 ml grated parmesan cheese
  • Salad leaves, to serve
Instructions:
  • Preheat your oven to 210°C or 190°C fan-forced. Grease a 7cm-deep, 34cm x 36cm baking dish.
  • Layer one-third of the lasagne sheets on the bottom of the dish, breaking them to fit. Spread 1 cup of pasta sauce evenly. Add half of the ham, mushrooms, and tomato, followed by one-third of the ricotta. Sprinkle half of the basil and rocket on top. Finish with another layer of 1 cup of pasta sauce.
  • Layer the ingredients until you reach the top layer of lasagne sheets. Spread the remaining pasta sauce and ricotta on top. Sprinkle with cheddar and parmesan. Cover with lightly greased foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes until golden and the lasagne sheets are tender. Let it stand for 10 minutes before serving with salad leaves.

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