1 packet San Remo Instant Curly Lasagna Sheets
¼ cup Extra Virgin Olive Oil
500ml tomato passata
1 x 410g can chopped tomatoes
Salt and pepper
2 garlic cloves, thinly sliced
200g shaved ham
100g parmesan, grated
1 cup parmesan, grated
½ cup pine nuts
1 bunch basil leaves
Extra Virgin Olive Oil
For pesto – Place all ingredients into a food processor and add enough olive oil to blend together. Blend until smooth.
Preheat oven to 180°C.
Heat olive oil on medium heat in a saucepan, add garlic and cook for 2 minutes.
Pour tomatoes and passata into saucepan and stir. Bring to the boil and then turn down to simmer. Cook for a further 10 minutes. Add salt & pepper to taste.
Take a baking dish & pour in enough sauce to just cover the base.
Place a layer of lasagna sheets on top of the sauce in the baking dish and pour some more sauce over the top. Scatter some pesto over the top, followed by some torn bocconcini and a few teaspoons of the ricotta. Tear some ham and add to the layer, cover with another layer of lasagna sheets and then repeat the process, layering until baking dish is full.
Finish with crumbled bocconcini and the parmesan, to form a crust when baking.
Bake lasagne in the oven for 30-40 mins or until bocconcini is melted.