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Ham and ricotta frying pan lasagne

  • 0:15 Prep
  • 0:35 Cook
  • 5 Servings


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 200g sliced leg ham, chopped
  • 2 medium zucchini, finely diced
  • 1 medium red capsicum, finely diced
  • 200g button mushrooms, sliced
  • 500g jar tomato and basil pasta sauce
  • 3 fresh lasagne sheets, cut into quarters crossways
  • 200g fresh reduced-fat ricotta, crumbled
  • 1/2 cup reduced-fat grated tasty cheese
  • Small fresh basil leaves, to serve
  • Crusty bread, to serve


  • 1
    Heat half the oil in a 20cm (base), heavy-based frying pan over medium-high heat. Add onion and ham. Cook for 2 to 3 minutes or until onion has softened. Add zucchini, capsicum and mushrooms. Cook, stirring, for 5 minutes or until vegetables are tender. Add sauce. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until slightly thickened. Transfer to a bowl. Wipe pan clean.
  • 2
    Drizzle remaining oil over base of pan. Arrange 3 pieces of lasagne over base of pan. Top with one-third tomato mixture and onethird ricotta. Repeat layers twice. Sprinkle with tasty cheese. Preheat grill on high.
  • 3
    Return pan to medium-low heat. Cook, covered, for 12 minutes or until lasagne sheets are tender. Remove lid. Grill for 4 minutes or until cheese is golden. Sprinkle with basil. Serve with crusty bread.

Source: taste.com.au


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