Artichoke and ham lasagne

This is a shortcut version of a traditional lasagne. The process of making lasagne is wonderful but can be time-consuming so this is a good option for those in a hurry. The flavours are inspired by ham and artichoke pizza - you could use thin slices of prosciutto crudo (such as Parma ham), but I prefer cooked ham (sold as prosciutto cotto in Italy).

Recipe taken from Bill's Italian Food, by Bill Granger, HarperCollins.

Ingredients

1 bottle	Passata, approx 680ml (Main)
315 g	Lasagne sheets (Main)
220 g	Ham, sliced good-quality, cooked (Main)
3	Mozzarella cheese, balls of 125g each
3 Tbsp	Parmesan cheese, freshly grated
400 g	Artichokes, good quality artichokes in olive oil, drained and halved (Main)

Directions

1. Preheat the oven to 200C.
2. To assemble the lasagne, season the passata with sea salt and spoon a small amount into the base of a 20cm x 30cm ovenproof dish.
3. Cover with a layer of lasagne sheets, quickly dipping the sheets in a bowl of cold water first before using them.
4. Spoon over a third of the remaining passata, then half the ham slices, 1 of the mozzarellas and 1 tablespoon parmesan.
5. Cover with another layer of dipped lasagne sheets then top with half the remaining passata, all the ham, 1 mozzarella and 1 tablespoon parmesan.
6. Add the final layer of lasagne sheets. Scatter the artichokes over the top and spoon over the last of the passata, mozzarella and parmesan.
7. Bake for 30 minutes, or until the cheese is bubbling and golden.