Lasagna with Parma ham ricotta and sun-dried tomato – a classic with a little Chiappa twist. Our recipe is quick, easy and low-prep.
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.