Name: Lasagne and ricotta stacks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 10.00 slices prosciutto sliced; 250.00 g ricotta cheese; 125.00 ml breadcrumbs fresh; 50.00 g almonds toasted and finely chopped; 100.00 g fresh basil chopped; 5.00 ml salt and freshly ground black pepper to taste; 125.00 g butter; 1.00 lemon lemon zest only; 8.00 pasta fresh lasagne sheets; 50.00 g fresh basil to garnish

Recipe Disclaimer

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Ingredients (10)

10.00 slices	prosciutto — sliced
250.00 g	ricotta cheese
125.00 ml	breadcrumbs — fresh
50.00 g	almonds — toasted and finely chopped
100.00 g	fresh basil — chopped
5.00 ml	salt and freshly ground black pepper — to taste
125.00 g	butter
1.00 lemon	lemon — zest only
8.00	pasta — fresh lasagne sheets
50.00 g	fresh basil — to garnish

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Method:

1. Combine the prosciutto or ham,
ricotta, breadcrumbs, almonds
and basil and season to taste
with salt and freshly ground
black pepper.

2. Place the butter and lemon
zest in a saucepan and heat
over a low temperature until
the butter has melted and
starts to turn brown ? ensure
that it doesn’t burn and start
to smoke.

3. Cook the lasagne sheets
in boiling salted water until
al dente. Drain the lasagne
and, once the sheets are cool
enough to handle, cut each
one in half.

4. Stack the lasagne sheets
on top of one other, placing a
spoonful of the ricotta mixture
between each one. Spoon
the lemon butter on top and
garnish with fresh basil and
extra prosciutto if desired.