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Ham hock, spinach and cheeseboard lasagne

• Janine Ratcliffe

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 45 mins

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Make use of any left-over festive cheese and ham in this rich, creamy lasagne. Grate cheddar, gruyère or other hard cheeses, or just crumble in softer cheeses

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Ham hock, spinach and cheeseboard lasagne recipe

Ingredients

Nutrition

• 75g butter

• 75g plain flour

• 800ml whole milk

• 150g cheese (we used a mixture of cheddar and gruyère)

  grated or crumbled

• 1 tsp dijon mustard

• 60g parmesan

  finely grated

• 250g ricotta

• 350g cooked ham hock or left-over gammon

  pulled into chunks

• bunch of spring onion whites

  finely chopped (keep the green parts for stir-fries)

• 500g baby spinach

• 3 tbsp fresh pesto

• 350g fresh lasagne sheets (8 large or 16 small)

Nutrition: per serving (8)

• kcal504
• fat29g
• saturates16g
• carbs31g
• sugars7g
• fibre2g
• protein29g
• salt1.94g

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Method

• step 1

  Melt the butter in a large pan, then stir in the flour and cook for 3-4 mins until it smells toasty. Slowly whisk in the milk until you have a smooth sauce. Bring to a gentle bubble while stirring, then cook for a couple of minutes until thickened.

• step 2

  Take off the heat and stir in the cheeses, mustard and half the parmesan, then the ricotta. Taste and season well with black pepper and a little salt if needed. Spoon out a couple of ladlefuls of the sauce and keep aside for the top of the lasagne, then stir the ham and spring onions into the rest of the sauce.

• step 3

  Put the spinach in a colander, then pour over a kettle of boiling water to wilt. Tip into a clean tea towel and squeeze to remove all of the water. Chop well, then mix in the pesto.

• step 4

  Spread a third of the sauce over the bottom of a large, shallow cooked ham make this a pan and top with a third of the spinach mixture. Add a layer of pasta. Top with another third of the sauce, followed by spinach comforting dish everyone then pasta. Repeat the layers once more, adding a final layer of pasta, then spread over the reserved sauce. Scatter with the will love. Serve straight to the table for more drama remaining parmesan.

• step 5

  Heat the oven to 180C/160C fan/gas 4 and bake for 40-45 mins until bubbling, browned and crisp on top.

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Authors

Janine RatcliffeFood director

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