Ham and Artichoke Lasagne

Bill Granger is one of my favorite chefs so when I saw him on the morning show on TV this morning making this lasagne I had to stop and watch. Well it wasn’t long before I was off to the supermarket to get the few ingredients to make this wonderful dish. Unfortunately Buffalo mozzarella is hard to find on the spur of the moment and the one I did find was $11.00 for about 100gm so quite expensive (as you need  of these) – I settled for the less expensive bocconcini and it still tasted great.

I love these simple recipes and he mentioned you can leave the artichokes out, add spinach, substitute prosciutto for the ham etc etc


Bills ham and artichoke lasagne



500-600ml bottled passata
1 packet fresh lasagne sheets – hint -*quickly dip in cold water before using
220g sliced good-quality cooked ham
1-2 tub bocconcini balls , torn
3 tablespoons freshly grated parmesan cheese
400g can good-quality artichokes drained and squished


Preheat the oven to 200°C.

To assemble the lasagne-

Season the passata with salt and spoon a small amount into the base of a 20cm x 30cm ovenproof dish.

Cover with a layer of lasagne sheets,
Spoon over one-third of the remaining passata, then half the ham slices, 1/3 of the bocconccini balls and 1 tablespoon Parmesan.

Cover with another layer of dipped lasagne sheets then top with half the remaining passata, all the ham, 1/3 of the bocconccini balls and 1 tablespoon Parmesan.

Add the final layer of lasagne sheets. Scatter the artichokes over the top and spoon over the last of the passata, bocconccini and Parmesan.

Bake for 30 minutes, or until the cheese is bubbling and golden.



The recipe comes from his latest book “Bills Italian Food”


Bill's Italian Food

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