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🍝 Crispy Ham and Ricotta Lasagna

830 kcal · 30 min · 4 servings

Ingredients

• 12 slices Parma ham
• 400 g Ricotta
• 1 tbsp thyme leaves
• 5 egg yolks
• 2 tbsp olive oil
• 50 g black olives (pitted and roughly chopped)
• 12 lasagna sheets
• salt
• pepper (from the mill)
• thyme sprig (for garnish)

Instructions

1. 1. Bring a large pot of water to a boil and add some salt.
2. 2. Cook the lasagna sheets in the salted water until they are al dente (firm to the bite). Follow the instructions on the package.
3. 3. Drain the pasta and rinse it briefly with cold water to stop the cooking process.
4. 4. Let the lasagna sheets drain well on a kitchen towel.
5. 5. Take a bowl and add the ricotta cheese.
6. 6. Add the olives and fresh thyme to the ricotta.
7. 7. Separate the eggs and add only the egg yolks to the ricotta mixture.
8. 8. Mix everything well with a fork or spoon until a creamy mass forms.
9. 9. Season the filling with salt and black pepper to taste.
10. 10. Preheat the oven. Set it to 180 degrees Celsius fan (convection).
11. 11. Take a rectangular baking dish that is about the size of two lasagna sheets side by side.
12. 12. Line the baking dish with baking paper so that nothing sticks.
13. 13. Brush the baking paper lightly with olive oil.
14. 14. Place a first layer of Parma ham on the bottom of the dish.
15. 15. Now place lasagna sheets and the ricotta filling into the dish alternately.
16. 16. Ideally start and end with pasta, but simply use up whatever you have.
17. 17. Place the baking dish in the preheated oven.
18. 18. Bake the lasagna for about 20 to 25 minutes until it is golden brown.
19. 19. Take the lasagna out of the oven.
20. 20. Decorate the dish with fresh thyme sprigs.
21. 21. Serve the lasagna hot.

Nutrition per serving

• kcal: 830
• Protein: 41 g · Fett/Fat: 43 g · Carbs: 69 g