Serves : 4
Preparation time : 15 minutes
Cooking time : 35 to 45 minutes
Ingredients
- 2 rapini feet
- 500 ml (2 cups) ricotta
- 8 basil leaves, chopped
- 750 ml (3 cups) tomato sauce
- 2 garlic cloves, chopped
- 8 sheets fresh lasagne dough
- 8 slices mortadella or cooked ham
- 500 ml (2 cups) mozzarella, grated
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a pot of boiling salted water, blanch the rapini for 5 minutes.
- Drain, then chop the rapini.
- In a bowl, combine rapini, ricotta, basil, garlic, salt and pepper.
- In a lasagne dish, alternate layers of sauce, pasta, ham and prepared ricotta mixture.
- Finish with a layer of sauce, cover with grated cheese and bake for 30 to 40 minutes.
