Diced Pork and Zucchini Pasta Bake
8,4 / 10
ready in 1 hr 50 min.
- 1 ¼ cups Semolina
- ½ cup almonds (1 tbsp set aside, rest chopped)
- 1 clove garlic cloves (crushed)
- 1 shallot (finely chopped)
- 1 unwaxed lemon (juiced, zest grated)
- 1 cup Ricotta cheese
- ⅔ cup cream
- 2 Tbsps olive oil
- 3 zucchini (sliced lengthways)
- 1 ⅔ cups ham (diced)
- Semolina (for the work surface)
To make the pasta dough, pile the semolina onto the work surface. Gradually add approx. 75 ml water and knead well. At the beginning the dough will crumble, but after around 10 minutes it will be pliable and soft. If necessary, add some more water until the dough has a homogeneous consistency and no longer sticks to your hands. Wrap in cling film and chill for around 30 minutes.
Mix 1 tsp of the chopped almonds with the whole almonds.
Mix together the garlic, shallot, lemon juice and zest and the ricotta. Add the cream and mix well. Season with salt and ground black pepper.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking dish with oil.
Roll out the pasta dough on a work surface dusted with semolina. Cut out lasagne sheets to fit the baking dish and place one in the dish. Top with the courgette, some ham, the chopped almonds and the ricotta cream. Place another lasagne sheet on top and continue to layer the ingredients in this way. Spread the final lasagne sheet thinly with the ricotta cream and top with the final courgette slices.
Spread with the remaining oil and bake for around 40 minutes. Garnish with the almond mixture from step 2.