Lasagna with ham, grilled vegetables and ricotta

Ingredients

Metric

Imperial

900 g	2 lb	sliced Olymel smoked ham
1.8 kg	4 lb	lasagna noodles
900 g	2 lb	ricotta cheese
4	4	egg whites
2.5 ml	1/2 tsp	chili powder
5 ml	1 tsp	dried oregano
60 ml	1/4 cup	chopped basil
2.5 ml	1/2 tsp	nutmeg
750 g	1 3/4 lb	grated mozzarella cheese
150 g	5 oz	grated parmesan cheese
1	1	grilled vegetables
1	1	marinara sauce
-	-	Salt and pepper

Preparation

• Preheat the oven to 220°C (425°F).
• In a bowl place the ricotta, egg whites, chili, oregano, basil, nutmeg, ¼ of the mozzarella and ½ of the parmesan, plus the salt. Mix well.
• In each of 2 lasagna platters, pour one ladle of the marinara sauce, then place 1 layer of lasagna noodles and pour a ladle of the marinara sauce on top.
• Alternate the layers of noodles, ham, marinated vegetables and the cheese mix, adding a little sauce with each layer.
• Finish with remaining cheeses.
• Bake for 45 minutes, remove from the oven and let rest 10 minutes before serving in portions.

Tips

Grilled vegetables

Ingredients:

4 green zucchini, cut into slices
2 red peppers, cut in 6
2 onions, cut in 6
60 ml (1/4 c) olive oil
5 ml (1 tsp) dried rosemary
Salt and pepper

Preparation:

Preheat the oven to 220° C (425° F).
Place the vegetables in a round bowl, pour in the oil, add the rosemary, salt and pepper. Mix well. Transfer to a baking sheet lined with aluminum foil.
Cook in the oven for 20 minutes, turning over the vegetables halfway through.
Remove and keep cool

Marinara sauce

Ingredients:

2 medium onions, chopped
6 garlic cloves, chopped
45 ml (3 tbsp) olive oil
2 L (8 c) crushed Italian tomatoes
5 ml (2 c) tomato paste
1 pinch of sugar
125 ml (1/2 c) chopped basil
Salt and pepper

Preparation:

In a large pot at medium-high heat, cook the onions and the garlic until slightly coloured.
Add the tomatoes, the tomato paste, the sugar, and the salt and pepper. Mix well.
Bring to a simmer and cook for 30 minutes while stirring frequently.
Take off the heat, add the basil and keep warm.