Courgette, parma ham and lemon ricotta lasagne
This summery twist on lasagne is packed with courgette, zesty ricotta and folds of delicate parma ham – a light but flavour-packed take on the classic
- Serves: 6 persons
- 1onion, finely chopped
- 2tbsp olive oil
- 4garlic cloves, crushed
- 4courgettes, coarsely grated
- 500g ricotta, drained
- 250g mascarpone
- 2lemons, zested
- basil, finely chopped
- 40g parmesan or pecorino, finely grated
- pinch of nutmeg
- 160g parma ham
- 350g fresh lasagne sheets
- 1egg yolk
- green salad and sliced beef tomatoes, to serve
Step 1Fry 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 2Heat 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 3Add 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 4Beat 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.