March 25, 2011

lasanga with peas and pancetta

4 people
Preparation: 20'
Cooking Time: 30'
Difficulty: 1

250g of fresh lasagna pasta
80g of prosciutto cut thick (#11)
2 cans of peas
70g of butter
2 tablespoons of chopped onion
(i didn't have onions, so i replaced with 2 cloves of chopped garlic)
3 cans of panna (carnation thick cream)
3 chopped basil leaves
1 tablespoon olive oil
a crapload of parmigiano cheese
salt and pepper

over medium heat cook the onions until tender
add the cubed-cut prosciutto and fry 
add the peas and stir contiuosly for a couple minutes
drench with the panna 
cook, slowly stirring for 5 minutes
remove from heat and sprinkle the basil leaves

grease bakeware
put first layer of lasagna
add prosciutto mixture and sprinkle with parmigiano
continue layer by layer until complete
smother the top with as much parmigiano as humanely possible
bake @ 400F (approx. 180C) for 15min
(if you don't want the top too crunchy,cover with aluminium foil for the first 10min.



  1. i'm gonna try this! except with something else instead of prosciutto (the hubby's a vegetarian)

  2. I wanna try this too, are the lasagna noodles already cooked before you put it in the bakeware, or do they cook while it's in the oven?

  3. I bought the lasagna pasta fresh in the cold section at the supermarket... so they cook in the oven -- it's awesome =)
    Let me know when you try it!

  4. AHHHHHH Awesome, I'm gonna try this on Thurs. I'll keep you posted.


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