Ham, Spinach and Leek Lasagna
This light but creamy take on the classic lasagne is the perfect midweek meal - easy to prepare, quick to get to the table and, most importantly, a joy to eat.
Instead of the traditional white sauce, this version uses reduced fat crème fraîche to bring the calories down without losing any of the creaminess. The sauce is then boosted with lots of garlic and sweet, softened leeks. Instead of the meat sauce, I simply add chunks of good quality ham for that meaty, salty hit without the faff. I served mine simply with a fresh green salad but you could go all out and have it with garlic bread.
Ham, Spinach and Leek Lasagne
Serves 6
oil
500g spinach
4 garlic cloves, crushed
2 large leaks, washed and finely chopped
300ml half-fat crème fraîche
250g mozzarella, torn into small chunks
300g thick-cut ham, chopped
300g lasagne sheets
2 tbsp parmesan, finely grated
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 pan then add the garlic, leeks and lots of seasoning. Cover then cook on a gentle heat for 10-15 minutes or until softened, stirring occasionally.
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, 1/3 of the remaining sauce, 1/3 ham and 1/3 mozzarella. Repeat with another layer of pasta, 1/3 of 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 25-30 minutes or until golden and bubbling.
Instead of the traditional white sauce, this version uses reduced fat crème fraîche to bring the calories down without losing any of the creaminess. The sauce is then boosted with lots of garlic and sweet, softened leeks. Instead of the meat sauce, I simply add chunks of good quality ham for that meaty, salty hit without the faff. I served mine simply with a fresh green salad but you could go all out and have it with garlic bread.
Ham, Spinach and Leek Lasagne
Serves 6
oil
500g spinach
4 garlic cloves, crushed
2 large leaks, washed and finely chopped
300ml half-fat crème fraîche
250g mozzarella, torn into small chunks
300g thick-cut ham, chopped
300g lasagne sheets
2 tbsp parmesan, finely grated
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 pan then add the garlic, leeks and lots of seasoning. Cover then cook on a gentle heat for 10-15 minutes or until softened, stirring occasionally.
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, 1/3 of the remaining sauce, 1/3 ham and 1/3 mozzarella. Repeat with another layer of pasta, 1/3 of 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 25-30 minutes or until golden and bubbling.
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