Make use of any left-over festive cheese and ham in this rich, creamy lasagne. Grate cheddar, gruyère or other hard cheeses, or just crumble in softer cheeses
Nutrition: per serving (8)
Melt the butter in a large pan, then stir in the flour and cook for 3-4 mins until it smells toasty. Slowly whisk in the milk until you have a smooth sauce. Bring to a gentle bubble while stirring, then cook for a couple of minutes until thickened.
Take off the heat and stir in the cheeses, mustard and half the parmesan, then the ricotta. Taste and season well with black pepper and a little salt if needed. Spoon out a couple of ladlefuls of the sauce and keep aside for the top of the lasagne, then stir the ham and spring onions into the rest of the sauce.
Put the spinach in a colander, then pour over a kettle of boiling water to wilt. Tip into a clean tea towel and squeeze to remove all of the water. Chop well, then mix in the pesto.
Spread a third of the sauce over the bottom of a large, shallow cooked ham make this a pan and top with a third of the spinach mixture. Add a layer of pasta. Top with another third of the sauce, followed by spinach comforting dish everyone then pasta. Repeat the layers once more, adding a final layer of pasta, then spread over the reserved sauce. Scatter with the will love. Serve straight to the table for more drama remaining parmesan.
Heat the oven to 180C/160C fan/gas 4 and bake for 40-45 mins until bubbling, browned and crisp on top.
