Courgette, parma ham and lemon ricotta lasagne
- Anna Glover
Published: August 23, 2022 at 5:16 PM
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Serves 6
Easy
Prep: 30 mins
Cook: 1 hr
A star rating of 4.3 out of 5.4 ratingsRate
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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
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Green salad
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Italian green salad with parmesan and lemon dressing
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Beans and greens salad
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Make this light but flavour-packed lasagne, then check out our classic lasagne, courgette parmigiana, vegan lasagne and more lasagne recipes.
Ingredients
Nutrition
-
1 onion
finely chopped
-
2 tbsp olive oil
-
4 garlic cloves
crushed
-
4 courgettes
coarsely grated
-
500g ricotta
drained
-
250g mascarpone
-
2 lemons
zested
-
basil
finely chopped
-
40g parmesan or pecorino
finely grated
-
pinch of nutmeg
-
160g parma ham
-
350g fresh lasagne sheets
-
1 egg yolk
-
green salad and sliced beef tomatoes
to serve
Nutrition: Per serving
- kcal641
- fat39.9g
- saturates21.8g
- carbs39.3g
- sugars7.7g
- fibre4.1g
- protein29g
- salt1.8g
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Method
-
step 1
Fry 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 2
Heat 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.
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step 3
Add 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.
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step 4
Beat 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.
Take a look at our favourite lasagne recipes
Authors
Anna GloverSenior food editor
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A star rating of 4.3 out of 5.4 ratings
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