1x 390g Napolina Passata with Basil
Napolina Egg Lasagne sheets
300g good quality cooked ham
400g chestnut mushrooms, thinly sliced
30g Basil leaves
3x 125g mozzarella balls, sliced
50g Parmesan cheese, grated
Preheat the oven to 200°C
Thinly slice 400g chestnut mushrooms and chop 30g of basil leaves. Slice 3 Mozzarella balls into discs.
At the bottom of an ovenproof dish, layer half of the mushrooms, spinach and basil as well as 150g cooked ham. Pour over 195g of the passata with basil.
Then layer the remaining half of the Mozzarella cheese before adding lasagne sheets.
Repeat this process until all of the ingredients have been used up finishing with a layer of Mozzarella cheese.
Top with grated Parmesan cheese and bake for 30 minutes.