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Ham and ricotta frying pan lasagne

Ham and ricotta frying pan lasagne

Cooking Time

Preparation Time : 15

Cook Time : 35

Total Time : 50

Ingredients

Serves

  • 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

Directions

  • 01

    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.

  • 02

    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.

  • 03

    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.

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