Name: Cheesy ham hock, spinach & ricotta lasagne
Prep time: 35 min
Cook time: 35 min
Yield: 6
Ingredients: 70g butter -; 70g plain flour -; 1l whole milk -; 1 bay leaf -; 80g grated parmesan or gruyère -; 2 tsp Dijon mustard -; Pinch of cayenne pepper -; 600g spinach -; 250g ricotta -; 1 whole nutmeg , for grating -; 300g ham hock , shredded, or thick-cut ham, chopped -; 12 dried lasagne sheets -; 50g grated mozzarella -

Cheesy ham hock, spinach & ricotta lasagne

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cheesy ham hock, spinach & ricotta lasagne

1. 70g butter -

2. 70g plain flour -

3. 1l whole milk -

4. 1 bay leaf -

5. 80g grated parmesan or gruyère -

6. 2 tsp Dijon mustard -

7. Pinch of cayenne pepper -

8. 600g spinach -

9. 250g ricotta -

10. 1 whole nutmeg , for grating -

11. 300g ham hock , shredded, or thick-cut ham, chopped -

12. 12 dried lasagne sheets -

13. 50g grated mozzarella -

How to cook deliciously - Cheesy ham hock, spinach & ricotta lasagne

1. Stage

Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.

2. Stage

Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.

3. Stage

Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it’s starting to brown.