Ingredients

• 600g fresh ricotta
• 2 tablespoons plain flour
• 300ml pouring cream
• 2 eggs
• 100g (1 1/4 cups) parmesan, finely grated
• 1 large onion, thinly sliced
• 500g bunch silverbeet, washed
• 360g wild rocket
• 1 bunch parsley, stalks trimmed
• 2 tablespoons marjoram leaves
• 1 lemon, zested
• 300g packet fresh lasagne sheets
• 12 slices prosciutto
• 20g butter, chopped
• 8 fresh bay leaves or dried bay leaves

Method

• Step 1 To make filling, process ricotta, flour, cream, eggs, 2 tablespoons parmesan and 1 teaspoon salt in a food processor until combined.
• Step 2 Cook onion in a large saucepan of boiling water for 6 minutes or until soft. Meanwhile, cut out centre stems from silverbeet and discard. Add silverbeet leaves, rocket and parsley to onion, and cook for a further minute. Drain and refresh in iced water, then drain again. Tightly squeeze handfuls of vegetable mixture to remove excess moisture, then roughly chop. Combine in a bowl with marjoram and lemon zest, then season with salt and pepper. Set aside.
• Step 3 Cook pasta, in 4 batches, in a large pan of boiling water for 20 seconds. Remove with a slotted spoon and cool in iced water. Drain. Stack pasta in single layers between sheets of plastic wrap.
• Step 4 Preheat oven to 200C. Grease a 20cm x 30cm, 3L (12-cup) ovenproof dish. Place pasta sheets, slightly overlapping, over the base to cover, trimming to fit if necessary. Cover with 4 slices prosciutto (to only partially cover the pasta). Place one-third of the vegetable mixture in the dish, dot with one-third of the ricotta mixture, then scatter with 1 tablespoon parmesan. Repeat twice with remaining pasta, prosciutto, vegetable mixture, ricotta mixture and parmesan. Top with the remaining pasta sheets (don’t worry if the pasta does not fit snugly in the dish and extends beyond the rim).
• Step 5 Scatter over butter and bay leaves. Bake for 45 minutes or until golden. Serve immediately.