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Cheesy Ham Hock, Spinach & Ricotta Lasagne

This is a nice crowd pleaser and kept us entertained for a while on a miserable day in Dublin. You can buy shredded ham hock in supermarkets now which makes this a great prep-ahead lunch for friends.

Wine Suggestion: Tonights choice to match the dish was provided by a friend, the Chateau La Bienveillance Sémillon 2019, a delightful and easy white which had a little texture and freshness to balance the cheese, plus a little earthiness which went well with spinach. If you can’t find Semillon then Chenin Blanc will work as well.

Cheesy ham hock, spinach & ricotta lasagne – serves 6

  • 70g butter
  • 70g plain flour
  • 1 litre full-fat milk
  • 1 bay leaf
  • 80g grated Parmesan or Gruyère (we had both in the fridge so used a mixture)
  • 2 tsp Dijon mustard
  • a pinch of cayenne pepper
  • 600g spinach (the big-leafed stuff works best here)
  • 250g ricotta
  • a grating of nutmeg
  • 300g shredded ham hock (if you can’t find ham hock you can use shred thick-cut ham)
  • 12 dried lasagne sheets
  • 50g grated mozzarella

Melt the butter in a saucepan, then stir in the flour and cook for a couple of minutes. Remove from the heat and gradually stir in the milk (you can use a whisk if you want but I prefer to use a wooden spoon). Add the bay leaf then put back over the heat and bring to a simmer, stirring. Cook for 4-5 minutes, stirring continuously until thickened. Take off the heat again and stir in 50g of the Parmesan/Gruyère, the mustard and the cayenne pepper. Season.

Put the spinach into a large pan with a small amount of boiling water, about 100ml. Cover with a lid and simmer for a few minutes until wilted, careful it doesn’t boil dry. Drain in a colander, then leave to cool. When cool enough to handle put the spinach into a clean tea towel and squeeze out the water. Tip the spinach into a food processor and pulse to roughly chop. Add the ricotta and pulse again to combine. Grate in a little nutmeg and season.

Heat the oven to 200C/180 fan/gas 6.

Spoon a layer of the cheese sauce into the bottom of a lasagne dish (roughly 24x28cm). Remove the bay leaf when you come across it. Top with a third of the spinach and ricotta mixture, then a third of the ham hock. Cover with a single layer of lasagne sheets, snapping them to make them fit if necessary. Repeat the layers with the rest of the ingredients and finish with a layer of lasagne sheets and cheese sauce. Sprinkle over the remaining Parmesan/Gruyère and the grated mozzarella. Bake for 45-50 minutes or until browned and bubbling (keep an eye on it and if it is browning too much you can cover with foil).

(Original recipe from BBC Good Food)

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