ricotta, pea and prosciutto skillet lasagnes

  • 2 cups (280g) frozen baby peas, thawed
  • 1½ cups (360g) firm light ricotta+
  • ¼ cup (60ml) milk
  • 1 tablespoon finely grated lemon rind
  • 1½ teaspoons sea salt flakes
  • cracked black pepper
  • 8 green lentil lasagne sheets++
  • 100g cavolo nero (Tuscan kale), trimmed
  • 4 slices prosciutto
  • ¼ cup mint leaves 
  • extra virgin olive oil, to serve
  1. Preheat oven to 200°C (400°F). Place the peas in a large bowl and use a fork to roughly crush. Set aside.
  2. Place the ricotta, milk, lemon rind, salt and pepper in a large bowl and stir well to combine.
  3. Cook the lasagne sheets in a large saucepan of salted boiling water for 4–5 minutes or until partially cooked. Set aside.
  4. Place 2 lasagne sheets in the base of a 2-cup-capacity (500ml) skillet. Top with one-quarter of the cavolo nero, one-quarter of the ricotta mixture, and one-quarter of the peas. Repeat once more and top with 2 slices of prosciutto. Repeat with a second skillet and the remaining ingredients.
  5. Place the skillets on an oven tray and cook for 15–20 minutes or until golden and cooked through. Top with the mint and drizzle with oil to serve.  Serves 4

+ You can find firm light ricotta in the deli section of the supermarket.

+ + You can find green lentil lasagne sheets at health food stores or substitute with another type of lasagne sheets.

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