Lasagna with ham and roasted onion

Difficult

80 minutes

4 people

Recipe made with:

Cubetti

Ingredients:

250 g fresh pasta for lasagna
300 g cherry tomatoes
150 gBeretta cooked ham, cubetti
4 large red Tropea onions
2 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
80 g pitted black olives
5-6 basil leaves
150 ml liquid cream (or milk)
250 g of ricotta cheese
70 g Parmesan cheese
salt and pepper

Preparation:

Cut each onion into 6 wedges and bake in the oven for 20-25 minutes. Add the halved tomatoes, balsamic vinegar, and a little water, and cook for another 10 minutes.

Add the halved olives, chopped basil, salt, and pepper. Blanch the lasagna sheets, then mix the cream with the ricotta, half of the grated Parmesan cheese, and a little salt and pepper in a bowl.

Spread 1/3 of the vegetable mixture on the bottom of a baking dish and cover with a sheet of lasagna, fill with a little ricotta mixture, cubetti , and a sprinkling of Parmesan cheese, then cover with another sheet of lasagna. Repeat this process two more times.

Finish with a layer of pasta, cover with the remaining ricotta and Parmesan cheese and a few cubes of ham. Bake in the oven at 200°C for 30 minutes.

Enjoy your meal!

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Lasagna with ham and roasted onion

Ingredients:

Preparation:

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