Lasagna with Parma Ham Ricotta and sun-dried tomato

Prep: 15 mins

Cooking: 30-40 mins

Difficulty: easy

Serves: 3-4

Ingredients

To buy:

500g ricotta

150g sliced Parma ham

Jar of sun-dried tomatoes

Bag of Rocket

 

Store-cupboard essentials:

200ml milk, plus extra

500g dried lasagna sheets

100g grated Parmesan

salt and pepper

Olive Oil

MIX together in a bowl the ricotta and 200ml of milk then season with salt and pepper.

ROUGHLY chop the drained sun dried tomatoes

COVER the bottom of a 20x20cm ovenproof dish with a thin layer of the ricotta sauce.

ASSEMBLE THE LASAGNA

WHITE layer : first the pasta sheets, then the ricotta sauce followed by a sprinkle of Parmesan cheese.

RED layer: Parma ham ( torn into rough pieces) and sun-dried tomatoes

GREEN layer: a handful of rocket.

REPEAT this procedure to make another two layers.

FINISH with the ricotta and parmesan cheese.

POUR a splash of additional milk down the four corners of the lasagna dish to add a little moisture to the dish and to keep it from drying out during cooking.

COOK in the oven at 180c for 30-40 minutes until golden brown and bubbling.