Cheese, Spinach and Ham Lasagne

• butter↗70g g
• plain flour↗70g g
• whole milk↗1l l
• bay leaf↗1
• grated parmesan80g g

  or gruyere

• Dijon mustard↗2 tsp tsp
• cayenne pepper↗pinch of
• spinach↗600g g
• ricotta↗250g g
• nutmeg↗1 whole

  for grating

• ham (bone‑in part)↗300g g

  shredded, or thickly sliced ham

• dry lasagne sheets↗12
• grated mozzarella↗50g g

Step-by-step instructions

1. 1

   Melt the butter in a pan until it foams, then add the flour and stir to form a paste. Cook for 2 minutes. Remove from heat and gradually whisk in the milk. Add the bay leaf, return to the heat and bring to a gentle boil. Cook 4‑5 minutes, stirring constantly until the sauce thickens. Remove from heat and stir in 50 g Parmesan, Dijon mustard and cayenne pepper. Season to taste.

2. 2

   Place the spinach in a large pot with 50 ml boiling water, cover and let stand for 2‑3 minutes to soften. Drain and let cool. Transfer the spinach to a clean kitchen cloth and squeeze out excess moisture. Put into a blender and pulse briefly, then add the ricotta and blend again until smooth. Add the grated nutmeg and season.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Remove the bay leaf from the sauce, then pour a quarter of it into the bottom of a baking dish 24 × 28 cm. Layer a third of the ricotta‑spinach mixture, a third of the ham, then 4 lasagne sheets (overlap slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining Parmesan and grated mozzarella. Bake for 45‑50 minutes until golden, covering the dish halfway through if it begins to brown.