Ham, spinach and mozzarella lasagne

1 HOUR | SERVES 4-6 | EASY | LC

spinach 500g olive oil 2 tbsp garlic 4 cloves, crushed trimmed leeks 2 large, washed and finely chopped half-fat crème fraîche 300g tub grated mozzarella 250g thick-cut ham 300g, chopped fresh lasagne sheets 300g parmesan finely grated to make 2 tbsp

• Put the spinach in a large colander and pour over a kettle of just-boiled water. Leave to drain and cool.

• Heat the olive oil in a large frying pan then add the garlic, leeks and lots of seasoning. Cook on a gentle heat for 10-15 minutes or until softened.

• Heat the oven to 190C/fan 170C/gas 5. Reserve 4 tbsp of the crème fraîche and a handful of the mozzarella. Stir the remaining crème fraîche into the leeks. Squeeze the excess water out of the spinach, roughly chop and stir into the leek mixture. Cook for 2 minutes then season. Divide the ham and the rest of the mozzarella into 3 piles. • To assemble, put a thin layer of sauce in a 20cm x 30cm baking dish. Top with lasagne sheets, 1/3 of the remaining sauce, 1/3 ham and 1/3 mozzarella. Repeat with another layer of pasta, 1/3 of sauce, ham and mozzarella. Add another layer of pasta, sauce, ham and mozzarella then finish with a layer of pasta. Spread over the reserved crème fraîche and sprinkle the remaining mozzarella and parmesan on top. Bake for 25-30 minutes or until golden and bubbling.

PER SERVING 448 KCALS | FAT 24.2G SATURATES 13.3G | CARBS 29.3G | SUGARS 4G FIBRE 3.9G | PROTEIN 26.3G | SALT 1.6G