Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Ham and cheese lasagne recipe

19 ratings

Traditional lasagne is a well-loved Italian classic, but can be a labour of love to cook from scratch. For something simpler but just as delicious, try this creamy ham and cheese lasagne recipe. There's only one filling to make, it smells amazing when it comes out of the oven and it's so moreish, no one will notice there's hidden veg in it! See method

Serves 4
15 mins to prepare and 55 mins to cook, 10 mins to cool
576 calories / serving

Ingredients

30g unsalted butter
2 large leeks, thinly sliced
50g plain flour
600ml semi-skimmed milk
150g mature Cheddar, grated
1 tsp English mustard (optional)
125g pack Eastman's wafer thin cooked ham, roughly chopped
400g frozen leaf spinach, defrosted
175g lasagne pasta sheets
green salad, to serve

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
2410kj
576kcal 29%
Fat
25g 35%
Saturates
14g 72%
Sugars
15g 16%
Salt
1.6g 27%

of the reference intake
Carbohydrate 52.8g Protein 31.8g Fibre 7.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
Melt the butter in a medium saucepan over a medium heat. Add the leeks, cover and cook for 5 mins until softened. Add the plain flour, stirring to combine, then gradually whisk in the milk and cook for 5 mins, stirring constantly, until glossy and thickened.
Remove from the heat and add 100g Cheddar and the mustard, if using. Allow the cheese to melt into the sauce, then stir in the ham.
Squeeze as much water out of the spinach as possible then mix into the sauce. Season to taste with freshly ground black pepper.
Spoon a quarter of the sauce into the base of a medium-sized ovenproof dish, roughly 25 x 15 x 5cm deep, then top with a layer of lasagne sheets. Repeat until you have 3 layers of pasta, finishing with a layer of sauce on top. Sprinkle over the remaining 50g cheese and bake in the oven for 45-50 mins until golden on top and a knife easily passes through the layers of pasta. Leave to stand for 10 mins and serve with a crisp green salad.

See more Lasagne recipes