Lasagna With Parma Ham, Ricotta, Sun-Dried Tomato And Rocket

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   ["In a bow mix together the ricotta and 200ml of milk then season with salt and pepper.", "To assemble the lasagna, start by covering the bottom of a 20x20cm ovenproof dish with a thin layer of the ricotta sauce. This will stop the pasta sticking to the base and burning.", "Then start with a layer of pasta. Slightly overlap the strips so that there are no gaps, but don't let the pasta curl up the sides of the dish (cut the pieces to fit). Top the pasta with your white ingredients (a layer of the ricotta sauce then a sprinkle of Parmesan cheese), then add your red layer (Parma ham and sun-dried tomatoes) and finish with your green layer (a handful of rocket). Continue this procedure to make another two layers. So Pasta, white cheese layer (ricotta and Parmesan), red layer (ham and tomatoes) and green layer (rocket). Finish off with one final layer of pasta only and then top your lasagna with a generous amount of your ricotta sauce and dusting of Parmesan cheese.", "Just before you put it in the oven, 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.

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   Cook in the over on 180c / Fan 160c / Gas mark 4 for 30-40 minutes until golden brown and bubbling.", "TIP: We like to pull the lasagna out about 10 minutes before it is fully cooked to add some torn Parma ham and sun-dried tomatoes to the top as decoration. Drizzle a little olive oil just before you put it back in the oven. Serve immediately."]

* Per serving · 4 servings · Values may vary.

No additional tips available.