Artichoke & Ham Lasagne
It can take a whole afternoon to make lasagne, but not this one!
TAKES 45 MINS SERVES 4-6
Salt (preferably, sea salt)
315g fresh lasagne sheets
220g sliced good-quality cooked ham (or other Italian ham; see tip below)
3 x 125g balls of mozzarella, torn into pieces
3tbsp freshly grated parmesan
430g jar of artichokes in olive oil, drained and halved
1.Pre-heat the oven to 200°C/ Gas 6.
2.To assemble the lasagne, season the passata with salt and spoon a small amount into the base of a
20 x 30cm ovenproof dish.
3.Dip the lasagne sheets in cold water, then cover the dish with a layer of the dipped sheets.
4.Spoon over 1/3 of the remaining passata, then ½ the ham slices, 1 of the mozzarella balls and 1tbsp parmesan. Cover with another layer of dipped lasagne sheets, then top with ½ the remaining passata, all the ham, 1 mozzarella balls and 1tbsp parmesan. Add the final layer of lasagne sheets.
5.Scatter the artichokes over the top and spoon over the last of the passata, mozzarella and parmesan.
Bake for 30 mins, or until the cheese is bubbling and golden.
Remove from the oven and serve the lasagne immediately.
Tip: You could use thin slices of
prosciutto crudo here (such as
Parma ham or San Daniele), but
I prefer cooked ham (sold as
prosciutto cottoin Italy).
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