INGREDIENTS: 2 x 250g packets large dried instant lasagne sheets 3 x 500g jars tomato pasta sauce 600g sliced leg ham 6 large flat mushrooms, thickly sliced 6 medium tomatoes, thickly sliced 1kg fresh ricotta cheese, crumbled (see note) 1 cup chopped fresh basil leaves 120g baby rocket 1/3 cup grated cheddar cheese 2 tablespoons grated parmesan cheese Salad leaves, to serve INSTRUCTIONS: Preheat oven to 210°C/190°C fan-forced. Grease a 7cm-deep, 34cm x 36cm (base) baking dish. Arrange one-third of the lasagne sheets over the base of prepared dish, breaking to fit. Spread with 1 cup pasta sauce. Top with half the ham, mushrooms, tomato and one-third of the ricotta. Top with half the basil and rocket. Spoon over 1 cup pasta sauce. Repeat layers, finishing with lasagne sheets. Spread with remaining pasta sauce and remaining ricotta. Top with cheddar and parmesan. Cover with lightly greased foil. Bake for 40 minutes. Remove foil. Bake for 20 minutes or until golden and lasagne sheets tender. Stand for 10 minutes. Serve with salad leaves. (Source: Australia's Super Food Ideas December 2010 / January 2011)
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