Prue DeAraugoFood Lovers Friday #2 - Summer Lasagne
November 20th 2009 02:35
This Ricotta, Ham and Tomato Lasagne is so quick and easy and perfect for a light summer meal.
Ingredients (serves 6)
Olive oil cooking spray
200g fresh lasagne pasta sheets
400g reduced-fat ricotta cheese
200g reduced-fat shaved ham, roughly chopped
1 cup of fresh basil, chopped
4 tomatoes, sliced
1 egg yolk
1 ˝ cups of tomato pasta sauce
Salt and pepper
Preheat oven to 180°C/160°C fan-forced.
Spray a 5cm deep, 16cm x 25cm (base) ovenproof dish with oil.
Combine ricotta, egg yolk and basil in a bowl. Season with salt and pepper
Place 2 lasagne sheets over the base of dish.
Top with half the ricotta mixture and half a cup of pasta sauce
Then top with half the ham and one-third of the tomatoes. Repeat.
Top with remaining lasagne sheets, sauce and tomatoes.
Spray with oil.
Bake for 40-45 minutes or until lasagne is tender.
Stand for five minutes.
Serve garnished with basil leaves
Ingredients (serves 6)
Olive oil cooking spray
200g fresh lasagne pasta sheets
400g reduced-fat ricotta cheese
200g reduced-fat shaved ham, roughly chopped
1 cup of fresh basil, chopped
4 tomatoes, sliced
1 egg yolk
1 ˝ cups of tomato pasta sauce
Salt and pepper
Preheat oven to 180°C/160°C fan-forced.
Spray a 5cm deep, 16cm x 25cm (base) ovenproof dish with oil.
Combine ricotta, egg yolk and basil in a bowl. Season with salt and pepper
Place 2 lasagne sheets over the base of dish.
Top with half the ricotta mixture and half a cup of pasta sauce
Then top with half the ham and one-third of the tomatoes. Repeat.
Top with remaining lasagne sheets, sauce and tomatoes.
Spray with oil.
Bake for 40-45 minutes or until lasagne is tender.
Stand for five minutes.
Serve garnished with basil leaves
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Comment by Michelle Sweeney
Competition Queen