Tine's lasagna with ricotta

Ingredients for 4 servings:

• 1 pack of frozen peas (approx. 300g)
• 200 g ham, cooked
• 16 pasta plates
• 250 g ricotta
• 100 g cream
• 1 bunch of basil
• 1 tbsp lemon juice
• ½ lemon(s), zest, grated
• 2 tbsp pine nuts
• Cheese (fresh Pecorino)
• 2 tbsp olive oil
• Salt and pepper, black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick lasagna

First, thaw the peas. The pasta must be pre-cooked (no matter what the package says!!!!). I don’t need to tell anyone how to cook pasta, but please only cook it until al dente! Trim the fat from the ham and cut into strips. Mix the ricotta, cream, lemon zest, and juice in a bowl and season with salt and pepper. Pick the basil leaves, wash them, and pat them dry. Now preheat the oven to 225 degrees. Prepare a large, flat, ovenproof dish. Layer in the following order: 1. one layer of pasta 2. a little ham 3. peas 4. basil 5. ricotta and cream mixture 6. another layer of pasta 7. ham 8. peas, etc. Finally, mix the pine nuts with the cheese and sprinkle over the lasagna. Drizzle with oil. Bake the lasagna on the middle rack for about 10 minutes, until the surface is lightly browned.