This ham, spinach and mozzarella lasagne recipe is another one I found on the Olive website when I was looking for recipe ideas for using up leftover festive gammon.
We love lasagne and were intrigued as to how this version would turn out...it's packed with chunky ham and oozing mozzarella.
The end result is a full of flavour, delicious lasagne that has an inventive twist on the traditional version. We really enjoyed it, and hope you do too!
Tips
- If you’re unable to get fresh lasagne sheets, use 12 sheets of dried pasta (3 sheets per layer). Boil them in salted water for 8 to 10 minutes before assembling at Step 4.
- This ham, spinach and mozzarella lasagne recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 500g spinach
- 2 tbsp olive oil
- 4 cloves garlic, crushed
- 2 large trimmed leeks (approx. 500g to 600g), washed and finely chopped
- salt and freshly ground black pepper
- 300g tub half fat crème fraîche
- 250g grated mozzarella
- 300g thick cut ham, chopped or shredded
- 300g fresh lasagne sheets, or 12 sheets of dried pasta – 225g (see Tips)
- 2 tbsp parmesan, finely grated
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Instructions
- Put the spinach in a large colander and pour over a kettle of just boiled water. Leave to drain and cool.
- Heat the olive oil in a large frying pan then add the garlic, leeks and lots of seasoning. Cook on a gentle heat for 10 to 15 minutes or until softened.
- Heat the oven to 190C/fan 170C/gas 5. Reserve 4 tbsp of the crème fraîche and a handful of the mozzarella. Stir the remaining crème fraîche into the leeks. Squeeze the excess water out of the spinach, roughly chop and stir into the leek mixture. Cook for 2 minutes then season. Divide the ham and the rest of the mozzarella into 3 piles.
- To assemble, put a thin layer of sauce in a 20cm x 30cm baking dish. Top with lasagne sheets, one third of the remaining sauce, one third ham and one third mozzarella. Repeat with another layer of pasta, one third of the sauce, ham and mozzarella. Add another layer of pasta, sauce, ham and mozzarella then finish with a layer of pasta. Spread over the reserved crème fraîche and sprinkle the remaining mozzarella and parmesan on top. Bake for 25 to 30 minutes or until golden and bubbling.
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Ham, Spinach and Mozzarella Lasagne
Ingredients
- 500g spinach
- 2 tbsp olive oil
- 4 cloves garlic crushed
- 2 large trimmed leeks (approx. 500g to 600g), washed and finely chopped
- salt and freshly ground black pepper
- 300g tub half fat crème fraîche
- 250g grated mozzarella
- 300g thick cut ham chopped or shredded
- 300g fresh lasagne sheets or 12 sheets of dried pasta – 225g (see Notes)
- 2 tbsp parmesan finely grated
Instructions
- Put the spinach in a large colander and pour over a kettle of just boiled water. Leave to drain and cool.
- Heat the olive oil in a large frying pan then add the garlic, leeks and lots of seasoning. Cook on a gentle heat for 10 to 15 minutes or until softened.
- Heat the oven to 190C/fan 170C/gas 5. Reserve 4 tbsp of the crème fraîche and a handful of the mozzarella. Stir the remaining crème fraîche into the leeks. Squeeze the excess water out of the spinach, roughly chop and stir into the leek mixture. Cook for 2 minutes then season. Divide the ham and the rest of the mozzarella into 3 piles.
- To assemble, put a thin layer of sauce in a 20cm x 30cm baking dish. Top with lasagne sheets, one third of the remaining sauce, one third ham and one third mozzarella. Repeat with another layer of pasta, one third of the sauce, ham and mozzarella. Add another layer of pasta, sauce, ham and mozzarella then finish with a layer of pasta. Spread over the reserved crème fraîche and sprinkle the remaining mozzarella and parmesan on top. Bake for 25 to 30 minutes or until golden and bubbling.
Notes
- If you’re unable to get fresh lasagne sheets, use 12 sheets of dried pasta (3 sheets per layer). Boil them in salted water for 8 to 10 minutes before assembling at Step 4.
- This ham, spinach and mozzarella lasagne recipe is easily adapted if you’re cooking for less or more people.
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