Ham, Spinach & Ricotta Lasagne

Add a twist to a classic family favourite using flavour-packed Ham Off The Bone, spinach and ricotta.
Ingredients
- 400g low-fat fresh ricotta
- 1/2 cup extra light sour cream
- 1 cup no added salt tomato passata
- 6 fresh lasagne sheets
- 500g frozen chopped spinach, thawed, squeezed
- 400g sliced Ham Off The Bone
- 1 cup low-fat grated cheese
- 150g tomato medley, sliced
- 3 cups mixed salad leaves (to serve)
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 8-cup capacity ovenproof dish.
- Combine the ricotta and sour cream in a bowl. Season.
- Spoon passata over base of prepared dish. Top with two lasagne sheets. Spread with 1⁄3 of the ricotta mixture. Top with half the spinach, then half the ham. Repeat layers, finishing with ricotta mixture.
- Arrange tomatoes over top. Sprinkle with grated cheese. Bake for 30 minutes or until golden brown and bubbling. Stand 5 minutes. Cut into pieces. Serve with salad.