Cheesy ham hock, spinach & ricotta lasagne in a casserole dish

Cheesy ham hock, spinach & ricotta lasagne

  • Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Try a twist on lasagne and combine creamy ricotta, spinach and nutmeg with ham hock to make an easy dinner. It’s ideal for feeding a hungry crowd 

Nutrition: Per serving
NutrientUnit
kcal606
fat30g
saturates18g
carbs47g
sugars10g
fibre3g
protein36g
salt2.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

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    Rating: 4 out of 5.9 ratings
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