Antipasto lasagne stack

step 1
Cut 4 fresh lasagne sheets into thirds crossways. Cook in a large saucepan of boiling water for 2-3 minutes or until al dente. Drain well and set aside.

step 2
Use 320g purchased chargrilled capsicum, cut into thick strips and 12 slices prosciutto, halved lengthways, 1/2 bunch watercress, sprigs picked, 400g fresh ricotta, and 110ml Neil Perry balsamic dressing.

step 3
Place a lasagne sheet on each serving plate. Spread over some ricotta. Top with half of each of the watercress, capsicum and prosciutto. Drizzle with dressing. Repeat, finishing with a layer of pasta.