Courgette, parma ham and lemon ricotta lasagne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Ingredients
- 1 onion, finely chopped
- 2 tbsp olive oil
- 4 garlic cloves, crushed
- 4 courgettes, coarsely grated
- 500g ricotta, drained
- 250g mascarpone
- 2 lemons, zested
- basil, finely chopped
- 40g parmesan or pecorino, finely grated
- pinch of nutmeg
- 160g parma ham
- 350g fresh lasagne sheets
- 1 egg yolk
- green salad and sliced beef tomatoes, to serve
Method
- STEP 1
Fry the onion in the olive oil over a medium-low heat for 5-6 mins or until tender, then stir in the garlic and fry for further minute until fragrant. Add the courgettes, turn up the heat slightly, and fry for 5-6 mins or until the water that comes off them evaporates and the mixture begins to soften – the courgettes should look fairly dry and reduced in size. Remove from the heat.
- STEP 2
Heat the oven to 200C/180C fan/gas 6. Beat together the ricotta, mascarpone, lemon zest, basil, half of parmesan, the nutmeg, salt and lots of black pepper in a bowl. Stir three-quarters of the mixture into the courgettes and combine well.
- STEP 3
Add a spoonful of the filling into the base of a roughly 22cm x 35cm lasagne dish and smooth over to cover the base. Add a layer of parma ham, then a layer of lasagne sheets, trimming to fit if you need to. Repeat the layers (about four) until all the fillings have been used up, finishing with a pasta layer.
- STEP 4
Beat the egg yolk into the reserved ricotta mixture and spoon over the top, smoothing to the sides in an even layer. Scatter with the remaining parmesan. Bake for 35-40 mins or until the top is golden and bubbling, and a knife inserted into the middle meets little resistance. Serve with a sharply dressed green salad and some salted wedges of beef tomato, scattered with more basil.
