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

Cheesy ham hock, spinach & ricotta lasagne

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(4 ratings)

Prep: 35 mins Cook: 1 hr, 10 mins


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 and extra info

Nutrition: Per serving

  • kcal606
  • fat30g
  • saturates18g
  • carbs47g
  • sugars10g
  • fibre3g
  • protein36g
  • salt2.4g
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  • 70g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 70g plain flour
  • 1l whole milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 bay leaf
  • 80g grated parmesan or gruyère



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 tsp Dijon mustard
  • pinch of cayenne pepper
  • 600g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 1 whole nutmeg, for grating



    One of the most useful of spices for both sweet and savoury

  • 300g ham hock, shredded, or thick-cut ham, chopped
  • 12 dried lasagne sheets
  • 50g grated mozzarella


  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.

  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.

  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.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
19th Jul, 2020
Does it freeze ?
lulu_grimes's picture
24th Jul, 2020
Hi, You could freeze left overs but I wouldn't advise making a whole one to freeze ahead as it would be much nicer fresh. Lulu
LittleH1's picture
30th Jun, 2020
Should the sauce not be divided into quarters if there are 3 layers of lasagne sheets but you then have to finish with a layer of sauce? Also could I use frozen spinach?
lulu_grimes's picture
3rd Jul, 2020
Hi, Yes it should, I'll amend that, and yes you can use frozen spinach. If you use frozen spinach then make sure that any excess liquid is drained off when you defrost it. Lulu
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