Ham and ricotta lasagne

(taken from Taste Website 2013)

This recipe is easy to make and there are five servings in this. You can easily freeze this for lunch the next day. It takes about 40 minutes to cook

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Super Food Ideas

Super Food Ideas - September 2011 , Page 25
Recipe by Claire Brookman

Photography by Cath Muscat

• Ingredients
• Nutrition

• 1 tablespoon 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 quarters crossways
• 200g fresh reduced-fat ricotta, crumbled
• 1/2 cup reduced-fat grated tasty cheese
• Small fresh basil leaves and crusty bread, to serve

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• Method

1. Step 1
   Heat half the oil in a 20cm (base), heavy-based frying pan over medium-high heat. Add onion and ham. Cook for 2 to 3 minutes or until onion has softened. Add zucchini, capsicum and mushrooms. Cook, stirring, for 5 minutes or until vegetables are tender. Add sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Transfer to a bowl. Wipe pan clean.
2. Step 2
   Drizzle remaining oil over base of pan. Arrange 3 pieces of lasagne over base of pan. Top with one-third tomato mixture and onethird ricotta. Repeat layers twice. Sprinkle with tasty cheese. Preheat grill on high.
3. Step 3
   Return pan to medium-low heat. Cook, covered, for 12 minutes or until lasagne sheets are tender. Remove lid. Grill for 4 minutes or until cheese is golden. Sprinkle with basil. Serve with crusty bread.