Pea Artichoke And Prosciutto Open Lasagne | Donna Hay

Ingredients

• 375g fresh lasagne sheets, halved
• 1½ cups (180g) frozen peas
• 4 marinated long-stemmed artichokes, halved
• 1 cup mint leaves, plus extra to serve
• 1 teaspoon finely grated lemon rind
• 1 tablespoon lemon juice
• 2 tablespoons extra virgin olive oil, plus extra to serve
• sea salt and cracked black pepper
• 2 cups (480g) fresh ricotta
• 8 slices prosciutto
• finely grated parmesan, to serve