Ham and cheese lasagne recipe
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
- 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
of the reference intake
- 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