Vegetable ham lasagne with ricotta

Name: vegetable ham lasagne with ricotta
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Italian
Ingredients: 10 g fresh Italian spice mix; 900 g frozen vegetables; 75 g Pecorino Romano; 450 g ricotta; 250 g fresh lasagne all'uovo; 450 g frozen garden peas; 250 g ham

Fresh lasagna with a vegetable sauce of grilled vegetables and Italian herbs, pecorino, ricotta, garden peas and ham.

Ingredients

Kitchen Stuff

1 rectangular baking dish (20 x 30 cm)

Directions

Preheat the oven to 180 ° C. Remove the leaves from the sprigs of herbs. Use half of the rosemary.
Purée the defrosted grilled vegetables with the herbs. Season with pepper and salt.
Grate the Pecorino and mix through the ricotta. Spread the bottom of the oven dish with a thin layer of pureed vegetables.
Make layers with: ⅓ the lasagne sheets, ⅓ the vegetable puree, ⅓ the garden peas, ⅓ the ham and ⅓ the ricotta mixture. Repeat 2 more times.
Allow the lasagne to be cooked in the oven for about 45 minutes. Cover with aluminum foil if the lasagne becomes too dark.