Artichoke and ham lasagne
This is a shortcut version of a traditional lasagne. The process of making lasagne is wonderful but can be time-consuming so this is a good option for those in a hurry. The flavours are inspired by ham and artichoke pizza - you could use thin slices of prosciutto crudo (such as Parma ham), but I prefer cooked ham (sold as prosciutto cotto in Italy).
Recipe taken from Bill's Italian Food, by Bill Granger, HarperCollins.
- Preheat the oven to 200C.
- To assemble the lasagne, season the passata with sea salt and spoon a small amount into the base of a 20cm x 30cm ovenproof dish.
- Cover with a layer of lasagne sheets, quickly dipping the sheets in a bowl of cold water first before using them.
- Spoon over a third of the remaining passata, then half the ham slices, 1 of the mozzarellas and 1 tablespoon parmesan.
- Cover with another layer of dipped lasagne sheets then top with half the remaining passata, all the ham, 1 mozzarella and 1 tablespoon parmesan.
- Add the final layer of lasagne sheets. Scatter the artichokes over the top and spoon over the last of the passata, mozzarella and parmesan.
- Bake for 30 minutes, or until the cheese is bubbling and golden.