Tacky ham hock, spinach & ricotta lasagne


Strive a twist on lasagne and mix creamy ricotta, spinach and nutmeg with ham hock to make a simple dinner. It’s perfect for feeding a hungry crowd 


  • 70g butter
  • 70g plain flour
  • 1l complete milk
  • 1 bay leaf
  • 80g grated parmesan or gruyère
  • 2 tsp Dijon mustard
  • pinch of cayenne pepper
  • 600g spinach
  • 250g ricotta
  • 1 complete nutmeg , for grating
  • 300g ham hock , shredded, or thick-cut ham, chopped
  • 12 dried lasagne sheets
  • 50g grated 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 produce 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 depart for 2-3 minutes to wilt. Drain and depart 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. Prime 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. Prime with the remaining parmesan and the mozzarella. Bake for 45-50 minutes or till golden, overlaying midway by if it’s beginning to brown.

  • Preparation and cooking time

    • Prep:
    • Cook dinner:
  • Simple
  • Serves 6


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