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
Components
- 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
Technique
- 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
