Ham & Leek Lasagne

Name: Ham & Leek Lasagne
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 12 dried lasagne sheets; 8 slices cooked ham; 2 leeks, sliced; 2 cloves garlic, crushed; 300 g plain cream cheese; 2 tbsp mayonaisse; 150 g grated cheddar; 1/2 tsp nutmeg; salt & pepper

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

Staffordshire UK

Not even remotely authentic or Italian but it is delicious & comforting & easily doubled!
I pre-soaked the lasagne sheets as I feel they cook more evenly. You don't need fancy ham but don't get the wafer thin type as it tends to dissolve to nothing!

The Credit Crunch Cooke (Sarah Winkle) @credit_crunch_cooke

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Ingredients

30 minutes

4 servings

12dried lasagne sheets
8 slicescooked ham
2leeks, sliced
2 clovesgarlic, crushed
300 gplain cream cheese
2 tbspmayonaisse
150 ggrated cheddar
1/2 tspnutmeg
salt & pepper

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Steps

30 minutes

1

Place the lasagne sheets in a single layer in a wide dish & pour boiling water on them. If your dish isn't wide enough for a single layer put sheets of foil or greaseproof paper in between to stop them sticking together. Leave to soak for 5 minutes then remove & place on a clean tea towel.
Heat 1 tbsp oil & a knob of butter in a large frying pan over a medium heat. Add the leeks & garlic & cook until soft. Set aside.
2

Place the cream cheese into a bowl & beat until soft. Season with a little salt & plenty of black pepper & the nutmeg if you are using it.Stir in 100g of the grated cheddar.
Pre-heat the oven to 180 Fan/200C/Gas 6.
To assemble the lasagne:
Take an ovenproof dish or baking tin & smear a little of the cheese sauce over the bottom. Place 3 lasagne sheets on top.
Top with 4 slices of ham & ½ the leeks. Place 3 sheets of lasagne on top.
3

Spread ½ of the sauce on top of the pasta then top with 3 more sheets.
Repeat with the ham & rest of the leeks.
Finish with one more layer of lasagne, top with the rest of the sauce & sprinkle over the rest of the grated cheddar.
4

Cover with foil & place in the oven for 15 minutes then remove the foil & cook for a further 15 minutes until golden brown on top.