LATINAFRESH STILLS RICOTTA

Blue Cheese, Prosciutto and Rocket Lasagne

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30 Minutes Prep
1 Hour 45 Minutes Total
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8 Servings

This ultra-luxe lasagne brings together creamy carbonara sauce, prosciutto, baby rocket and three cheeses for a showstopping supper that comes together quickly with Latina™ Fresh lasagne sheets and sauce.

Ingredient List

  • Small check mark in a circle icon Cooking spray, for greasing
  • Small check mark in a circle icon 250g shredded mozzarella cheese
  • Small check mark in a circle icon 100g shredded Parmesan cheese
  • Small check mark in a circle icon 250ml milk
  • Small check mark in a circle icon 1 egg
  • Small check mark in a circle icon 1 teaspoon dried Italian herbs
  • Small check mark in a circle icon 425g Latina™ Fresh Creamy Carbonara Sauce
  • Small check mark in a circle icon 375g pack Latina™ Fresh Classic Lasagne Sheets
  • Small check mark in a circle icon 160g prosciutto (8-12 slices)
  • Small check mark in a circle icon 120g baby rocket
  • Small check mark in a circle icon 100g blue cheese, crumbled
  • Small check mark in a circle icon Fresh basil leaves, to garnish (optional)

Preparation

  1. Preheat the oven to 200°C (180°C fan forced). Lightly grease a 20cm x 30cm (3-litre capacity) ovenproof dish.
  2. In a medium bowl, combine the mozzarella and half the Parmesan with the milk, egg and Italian herbs. Set aside for 10 minutes. Stir before using.
  3. Spread a fifth of the carbonara sauce in the base of the prepared dish. Layer 2 lasagne sheets over the sauce, cutting to fit if necessary. Top with a third each of the cheese mixture, prosciutto and rocket. Spoon a fifth of the sauce over the rocket. Repeat the layers, finishing with a final layer of sauce. Top with the remaining Parmesan.
  4. Cover with lightly greased foil and bake for 45 minutes. Remove the foil, scatter over the blue cheese and bake for a further 10-15 minutes or until golden.
  5. Let it stand for 5 minutes before serving. Garnish with basil leaves, if you like.

Tips

  • To add an extra tangy flavour to this super-decadent lasagne, top with a drizzle of fresh lemon juice and mustard. In a small bowl, beat 1 tablespoon lemon juice and 1 teaspoon Dijon mustard with fork until combined. Drizzle over the baked lasagne. Or serve with lemon wedges to squeeze over.
  • Make the meal more substantial by serving with a side salad dressed in a lemon and herb vinaigrette.
  • Baby spinach can be used in place of the rocket.

Featuring

Creamy Carbonara Sauce 425g
Lasagne Sheets 375g