THE OLIVE RECIPE

60 MINUTES, SERVES 4–6, EASY

• 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

METHOD

• 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 190°C/ fan 170°C/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 two minutes then season. Divide the ham and the rest of the mozzarella into three piles.

• To assemble, put a thin layer of sauce in a 20x30cm baking dish. Top with lasagne sheets, of the remaining sauce, ham and mozzarella. Repeat with another layer of pasta, 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

• 448cals

• Fat 24.2g

• Saturates 13.3g

• Carbs 29.3g

• Sugars 4g

• Fibre 3.9g

• Protein 26.3g

• Salt 1.6g