Ham, Spinach & Ricotta Lasagne

Preheat oven to 180°C/160°C fan-forced. Grease an 8-cup capacity ovenproof dish.

Combine the ricotta and sour cream in a bowl. Season.

Spoon passata over the base of the prepared dish. Top with two lasagne sheets. Spread with 1⁄3 of the ricotta mixture. Top with half the spinach, then half the D'Orsogna Premium Australian Ham off the Bone. Repeat layers, finishing with ricotta mixture.

Arrange tomatoes over top. Sprinkle with grated cheese. Bake for 30 minutes or until golden brown and bubbling. Stand 5 minutes. Cut into pieces. Serve with salad.