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Ham lasagne
Serves 6 Starters and mains
Ingredients
- 3 x 400g tins chopped tomatoes
- 500g cherry tomatoes
- 3 garlic cloves, crushed
- 3tbsp olive oil
- 600g lasagne sheets
- 12 thick slices leg ham
- 750g ricotta
- 450g mozzarella cheese, sliced
- 100g grated parmesan
- basil leaves, to serve
Method
Preheat the oven to 180ºC/350ºF/ Gas 4. Put the tinned tomatoes and cherry tomatoes in a saucepan and bring to the boil. Reduce the heat to low and simmer for 20-25 minutes. Add the garlic, 2tbsp of the olive oil and a pinch of sea salt and cook altogether for another minute.
Cut the lasagne sheets to fit a 25cm x 35cm baking dish. Lightly grease the dish with olive oil and spread with 3tbsp of the tomato sauce. Top with a sheet of pasta and then an eighth of the tomato sauce. Tear and scatter an eighth each of the ham, ricotta and mozzarella over the sauce. Repeat the layers until the pasta, sauce, ham and cheese have been used up. Sprinkle the parmesan and some salt and freshly ground black pepper over the top and drizzle with the remaining oil.
Cover with foil and bake for 20 minutes. Remove the foil and bake for another 30 minutes, or until the top is golden brown. Serve garnished with basil leaves.
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