Hack hock, spinach and ricotta lasagne
Rated 5.0 stars by 1 users
Servings
6
Prep Time
30 minutes
Cook Time
45 minutes
A comforting twist on a classic, this Hack Hock, Spinach and Ricotta Lasagne layers rich, slow-cooked ham hock with creamy spinach and ricotta, all wrapped in silky béchamel and finished with melted cheese. Perfect for a hearty family supper or an impressive dinner with friends.
Ingredients
-
1.1kg DukesHill Slow cooked ham hock with muscovado glaze, shredded
-
2 tbsp Ampersand cultured butter
1 onion, finely chopped
2 cloves garlic, minced
500g fresh spinach leaves
- 250g ricotta cheese
Freshly ground black pepper & nutmeg
-
75g Ampersand cultured butter
- 75g plain flour
- 900ml whole milk (warm)
-
200g Lord London cheese, grated
- 2 tbsp Tracklements Dijon mustard
-
2 tbsp DukesHill Béarnaise sauce
- Dried lasagne sheets
-
50g Lord London, grated
Béchamel Sauce
Directions
- Preheat the oven to 180c.
- Prepare the filling. Heat the olive oil in a large pan. Add the onion, garlic and cook until softened. Add spinach in batches and cook until just wilted - just a minute or two. Remove from the heat and when it’s cool enough to handle, pour the mixture into a clean dry tea towel and wring out the excess liquid. Place it all into a blender along with the ricotta, nutmeg and plenty of black pepper and blitz until smooth. Pour it into a bowl and stir through the shredded ham hock. Check the seasoning throughout.
- To make the béchamel, gently melt the butter in a large pan and stir through the flour to make a roux. Gradually whisk in warm milk until smooth and thickened. Remove from the heat and stir in the Lord London cheese, Dijon mustard and Béarnaise sauce. Season generously.
- Spread a thin layer of béchamel on the base of a baking dish. Cover it with a layer of lasagne sheets, then a portion of the ham and spinach filling, followed by more béchamel. Continue layering until the dish is full, finishing with béchamel. Scatter over the remaining cheese.
- Bake for 40-45 minutes until golden, bubbling and crisp on top. Rest for 15 minutes before serving.
