pea, artichoke and prosciutto open lasagne

  • 375g fresh lasagne sheets, halved
  • 1½ cups (180g) frozen peas 
  • 4 marinated long-stemmed artichokes, halved 
  • 1 cup mint leaves, plus extra to serve 
  • 1 teaspoon finely grated lemon rind 
  • 1 tablespoon lemon juice 
  • 2 tablespoons extra virgin olive oil, plus extra to serve 
  • sea salt and cracked black pepper 
  • 2 cups (480g) fresh ricotta 
  • 8 slices prosciutto 
  • finely grated parmesan, to serve
  1. Cook the pasta in a large saucepan of salted boiling water for 3 minutes or until al dente. Carefully remove, set aside and keep warm. 
  2. Add the peas to the pan and cook for 2 minutes or until tender. Drain and transfer to a large bowl. Using a potato masher or fork, lightly crush the peas. Add the artichoke, mint, lemon rind, lemon juice, oil, salt and pepper and gently toss to combine. 
  3. Divide the pasta between plates and top each with ¼ cup of the ricotta, a spoonful of the pea mixture and a slice of the prosciutto. Fold over the pasta sheets and repeat layering with remaining ingredients. 
  4. Top each with extra mint, sprinkle with black pepper and parmesan, and drizzle with extra oil to serve. Serves 4.  

 

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox