Ingredients (serves 4)
2 cups (280g) frozen baby peas, thawed
1.5 cups (360g) firm light ricotta
1/4 cup (60ml) milk
1 tablespoon finely grated lemon rind
1.5 teaspoons sea salt flakes
cracked black pepper
8 green lentil lasagne sheets
100g cavolo nero (Tuscan kale), trimmed
4 slices prosciutto
1/4 cup mint leaves
extra virgin olive oil, to serve
Preheat oven to 200C (400F). Place the peas in a large bowl and use a fork to roughly crush. Set aside.
Place the ricotta, milk, lemon rind, salt and pepper in a large bowl and stir well to combine.
Cook the lasagne sheets in a large saucepan of salted boiling water for 4–5 minutes or until partially cooked. Set aside.
Place 2 lasagne sheets in the base of a 2-cup-capacity (500ml) skillet. Top with one-quarter of the cavolo nero, one-quarter of the ricotta mixture, and one-quarter of the peas. Repeat once more and top with 2 slices of prosciutto. Repeat with a second skillet and the remaining ingredients.
Place the skillets on an oven tray and cook for 15–20 minutes or until golden and cooked through. Top with the mint and drizzle with oil to serve.