Lasagne and ricotta stacks

Recipe from: 11/1/2006 12:00:00 AM

Ingredients 10
Servings 4
Time 10

Ingredients

  • 10
    slices
    slices prosciutto or any good quality smoked ham, cut into slices or finely chopped
  • 250
    g
    ricotta cheese
  • 125
    ml
    fresh breadcrumbs
  • 50
    g
    almonds, toasted and finely chopped
  • 100
    g
    fresh basil, chopped or shredded
  • 5
    ml
    salt and freshly ground black pepper, to taste
  • 125
    g
    butter
  • 1
    lemon
    zest of 1 lemon
  • 8
    fresh lasagne sheets
  • 50
    g
    extra basil for garnishing
 

Method

10
 
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.

 

Read more on: starch  |  sauté
 

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