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Lasagna with ham, grilled vegetables and cheese.

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Lasagna with ham, grilled vegetables and cheese

Filed under: Comfort food, Dinner, Kids-approved



preparation time

00:50 50min


Cooking time

00:60 60min



Lasagna with ham and grilled vegetables is the perfect dish to help you come to terms with life on a Monday night, when it seems like the whole week is already weighing on you.

ingredients

  • 2 tablespoon fresh basil, chopped
  • 1 box lasagna noodles, cooked and drained, or “oven ready” lasagna
  • teaspoon dried oregano
  • 250 ml tomato juice (only if using “oven-ready” pasta)
  • 450 g Shaved Table d'Hôte Cooked Ham
  • 75 g grated “Parmigiano Il Villaggio” cheese
  • 475 g ricotta cheese
  • 150 g grated “St-Guillaume” mozzarella cheese
  • teaspoon crushed chili pepper
  • 2 egg whites

Grilled vegetables :

  • 2 zucchinis
  • 30 ml (2 tablespoon) olive oil
  • 1 onion, cut in quarters
  • 1 red bell pepper
  • teaspoon rosemary

Marinara sauce (1 litre) :

  • 30 ml (2 tablespoon) fresh basil, slivered
  • 3 cloves garlic, chopped
  • 45 ml (3 tablespoon) olive oil
  • 1 onion, roughly chopped
  • 1 box (156 ml) tomato paste
  • teaspoon sugar
  • 1 box (796 ml) crushed whole Italian tomato
  • 450 g of Olymel Smart & Natural slowly cooked ham
  • 250 ml tomato juice (only if using “oven-ready” pasta)
  • 475 g ricotta
  • 1 package lasagna noodles, cooked and drained, or “oven ready” lasagna
  • 150 g grated “St-Guillaume” mozzarella cheese
  • 75 g grated “Parmigiano Il Villaggio” cheese
  • 2 egg whites
  • 1 ml (¼ tsp.) crushed chili
  • 1 ml (¼ tsp.) dried oregano
  • 30 ml (2 tbsp.) fresh basil, chopped
  • Nutmeg, freshly grated
  • Salt and freshly ground pepper to taste

Grilled vegetables

  • 2 green zucchini, 1 red pepper, 1 red onion
  • 30 ml (2 tbsp.) olive oil
  • 2.5 ml (½ tsp.) rosemary
  • Salt and freshly ground pepper

Marinara sauce (1 litre)

  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 45 ml (3 tbsp.) olive oil
  • 1 can (796 ml) whole Italian tomatoes
  • 1 can (156 ml) tomato paste
  • 1 ml (¼ tsp.) sugar
  • 30 ml (2 tbsp.) fresh basil, snipped
  • Salt and pepper to taste

instructions

Marinara sauce

  1. In a saucepan, sweat the onion and the garlic in the oil. Do not overcook. Add the tomatoes, crushed by hand.
  2. Add the tomato paste and sugar; season.
  3. Bring to a boil and let simmer slowly for 30 minutes. Remove from heat; add the basil.
  4. Adjust seasoning and set aside, keeping hot.

Grilled vegetables

  1. Preheat the oven to 220°C (425°F), or the barbecue on high setting.
  2. Cut the zucchini into long slices, and the pepper and onion into quarters. On a baking sheet, combine the vegetables with the olive oil and the rosemary, add salt and pepper, and completely coat the vegetables.
  3. Bake (in the oven or the barbecue), stirring from time to time, until the vegetables are browned.

lasagna

  1. In a bowl, combine the ricotta, egg whites, chili, basil, oregano, nutmeg, pepper, 50 g mozzarella and 35 g ricotta. Mix well and set aside.
  2. In a gratin dish, alternate layers of sauce, pasta, ham and grilled vegetables, with the cheese mix in the centre. Finish with the rest of the parmesan and mozzarella.
  3. Add 250 ml tomato juice (for “oven-ready” pasta only). Bake at 177°C (350°F) for 45 minutes, and let stand 10 minutes before serving.
  4. Serve in plates with the Marinara sauce.