Attempt a twist on lasagne and mix creamy ricotta, spinach and nutmeg with ham hock to make a straightforward dinner. It’s supreme for feeding a hungry crowd
- Prep:35 minutes
- Cook dinner:1 hr and 10 minutes
- 70g or gruyère
- 2 tsp , for grating
- 300g , shredded, or thick-cut ham, chopped
- 12dried lasagne sheets
- 50ggrated mozzarella
- STEP 1
Soften the butter in a pan till foaming, then stir within the flour to make a paste. Cook dinner for two minutes. Take away from the warmth and progressively whisk within the milk. Add the bay leaf, return to the warmth, and convey to a simmer. Cook dinner for 4-5 minutes, whisking constantly till thickened. Take away from the warmth and whisk in 50g parmesan, the mustard and cayenne pepper. Season to style.
- STEP 2
Put the spinach in a big pan with 50ml boiling water, cowl and go away for 2-3 minutes to wilt. Drain and go away to chill. Put the spinach in a clear tea towel and squeeze out any extra water. Switch to a meals processor and pulse to roughly chop, then add the ricotta and pulse once more to mix. Grate in some nutmeg, then season.
- STEP 3
Warmth the oven to 200C/180C fan/fuel 6. Take away the bay leaf from the sauce, then spoon 1 / 4 into the underside of a 24 x 28cm baking dish. High with a 3rd of the ricotta and spinach combination, a 3rd of the ham, then 4 lasagne sheets (overlap them barely if wanted). Repeat with the remaining components, ending with a layer of sauce. High with the remaining parmesan and the mozzarella. Bake for 45-50 minutes or till golden, overlaying midway by means of if it’s beginning to brown.
