Ham N Cheese Lasagna Recipes

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HAM AND CHEESE LASAGNA

This scrumptious lasagna version is cheesy-creamy and comforting. Another way to use up your leftover holiday/Sunday ham!

Provided by Susan Din

Categories     Pasta

Time 1h10m

Number Of Ingredients 17



HAM AND CHEESE LASAGNA image

Steps:

  • 1. Cook Pasta to Al Dente, according to package directions. Rinse in cool water, drain and lay out on plastic wrap. Set aside
  • 2. Melt butter in a saucepan, add onions and cook gently for 3-5 minutes until tender. Sprinkle flour over and stir to combine. Pour milk in and stir cooking over medium heat until mixture comes to a boil. Turn heat off. Stir in cottage cheese, fontina, parsley and season with salt and pepper. Set aside
  • 3. Grease a 9x13 baking dish. Spread 2-3 TBSP sauce on the bottom. Lay 3 noodles lengthwise, cutting ends if necessary to fit the pan. Layer ham pieces over noodles. Spoon a thin layer(1/4th of the sauce) over the ham and sprinkle with mozerella. Continue layering,ending with pasta and sauce. (3 layers with ham)
  • 4. Sprinkle with the remaining mozzerella and parmesan. Bake in 350 degree oven for 30-40 minutes until bubbly and golden. Let stand for 15 minutes before serving.

12 lasagna noodles
SAUCE
4 Tbsp butter
1 small onion chopped
4 Tbsp ap flour
3 c milk
1 1/2 c fontina cheese shredded(or monteray jack)
1 c small curd cottage cheese
2 Tbsp italian parsley, chopped
1/2 tsp salt
1/4 tsp pepper
FILLING
8-12 oz sliced ham cut into irregular pieces
1 1/2 c mozerella shredded
TOPPING
1/4 c parmesan cheese
1 c mozerella shredded

CHEESY HAM HOCK, SPINACH & RICOTTA LASAGNE

Try a twist on lasagne and combine creamy ricotta, spinach and nutmeg with ham hock to make an easy dinner. It's ideal for feeding a hungry crowd

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 1h45m

Number Of Ingredients 13



Cheesy ham hock, spinach & ricotta lasagne image

Steps:

  • Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
  • Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
  • Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.

Nutrition Facts : Calories 606 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.4 milligram of sodium

70g butter
70g plain flour
1l whole milk
1 bay leaf
80g grated parmesan or gruyère
2 tsp Dijon mustard
pinch of cayenne pepper
600g spinach
250g ricotta
1 whole nutmeg , for grating
300g ham hock , shredded, or thick-cut ham, chopped
12 dried lasagne sheets
50g grated mozzarella

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