Make this pasta dish for your lunch. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
- 200g chopped tinned tomatoes
- 1 sheet fresh lasagne
- 30g (a quarter of a ball) mozzarella
- 6 fresh basil leaves
- 100g ricotta cheese
- 1 slice of ham
- 1 pinch ground black pepper
- 1 teaspoon olive oil plus some for greasing
- Using the pastry brush, grease the ovenproof dish. Put a thin layer of chopped tomatoes and juice into the bottom of the dish. Tear the lasagne sheet and put half of it into the dish, hiding the tomatoes. Then add another layer of tomatoes and juice on top.
- In a small bowl, squash the mozzarella cheese using the back of a fork and sprinkle half of it over the tomatoes. Using two teaspoons, add half of the ricotta cheese all over the top. Then tear three of the basil leaves and then add to the dish.
- Tear up one of the pieces of ham and put this on top then sprinkle a pinch of pepper on top. Repeat the layering process with the remaining ingredients: lasagne, tomatoes, basil, ham, ricotta and mozzarella. (Make sure that you put the mozzarella and ricotta cheese on last.)
- Add a final pinch of pepper on the top with a sprinkle of olive oil.
- You will need to ask a grown-up for help with this part. Put the lid on and place in a pre-heated oven 160ºC fan/180ºC/Gas 4 for 10 mins with the lid on and then a further 10 mins without the lid or until completely cooked through.
- When your Katy’s Lasagne has cooled down slightly, you can eat it!
- Serving suggestion: serve the two portions with cucumber sticks or a fresh green salad. This dish can be frozen for up to one month.