Prosciutto and Ricotta Lasagna
Cook the lasagna noodles in salt water according to package instructions. Drain the lasagna noodles, rinse with cold water and drain well.
Mix the ricotta cheese with olives, thyme and egg yolks. Season with salt and pepper.
Line a rectangular baking dish (as per the size of two sheets of lasagna noodles) with parchment paper and brush with olive oil. Spread the prosciutto in the prepared baking dish. Spread the cooked lasagna noodles and ricotta mixture in layers alternately until both are used up. Bake iin a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 20-25 minutes.
Serve garnished with thyme sprigs.