Ham hock lasagne

As my eldest said, I have quite a collection of lasagnes and this is one I have made a few times!

Ingredients

  • 70g butter
  • 70g plain flour
  • 1l milk
  • 1 bay leaf
  • 80g grated Parmesan or gruyère
  • 1 tsp whole grain mustard
  • pinch of cayenne pepper
  • 600g spinach
  • 250g ricotta
  • 1 whole nutmeg, for grating
  • 300g ham hock , shredded, or thick-cut ham, chopped
  • 6 fresh lasagne sheets
  • 50g grated mozzarella

Method

  • 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.
  • 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.
  • 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 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.

Published by Gina

Oxford Girl living in the North. Nearly a northerner as have lived in Kendal for over 25 years. Enjoys knife throwing, running, fell walking, snapping pics on my travels round the Lakes and being a domestic goddess. My Chocolate Brownies are legendary so I am told.

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