Ingredients
Scale
- 1 tub of Ricotta about 8oz
- 5 tbsp Mascarpone (you mix this into the ricotta to smooth it out)
- Fresh Pasta Sheets (if you can’t find fresh use the box, I like the flat smooth ones)
- 4 tbsp of Pesto
- 1 round Ham Steak cut into pieces (or you can use whatever ham you like)
- Parmesan
Instructions
- Pre-heat oven to 350 Degrees Fahrenheit
- Mix the ricotta and mascarpone, season with salt and pepper to your taste.
- Cook the pasta sheets in boiling water for 2 to 3 minutes or 4 to 5 if you are using boxed lasagne sheets to parboil them.
Assemble
- Smear about Tablespoon of the ricotta mixture onto the bottom of your baking dish
- Next add a layer of your parboiled pasta sheet, then smear on another layer of the ricotta, smear on a spoon of the pesto, then evenly distribute pieces of ham and sprinkle with parmesan cheese.
- Add another layer of pasta sheets and continue with the ricotta, pesto, ham, and parmesan.
- End with a layer of the pasta sheets, smear of ricotta and sprinkle of parmesan.
- Bake until it looks appetizing and bubbly.
Nutrition
- Serving Size: 4
Keywords: Meals, Italian Dishes, Lasagne, Ricotta Lasagne