Bored of the same old tomatoey lasagne I gave this a go, and it came out as a mishmash of various recipes.
9 lasagne sheets (I soak them to cut down the oven cooking time)
2 x 250g tubs ricotta, mixed with a generous dollop of Greek yogurt and some milk to thin it out and make it go further; plus fresh parsley left over from another recipe, parmesan, nutmeg, salt and pepper
~200g ham on the bone, roughly chopped (I always grab one of these when I see them reduced on the deli counter, usually about £4 for 400g+ of good quality ham and a bone for stock if that's your thing) plus a 90g pack of "cook's ingredients" diced smoked ham (also yellow-stickered) [see note for veggie options]
4 small-medium leeks, chopped small, softened in a pan with oil, garlic powder, mixed herbs; chuck in a couple of handfuls of frozen peas too
about half a jar of red pesto
grated cheddar and more parmesan for the top
I layered it up as leeks/peas (drained first), cheese, ham, pasta, pesto, repeated three times over, then finishing with the grated cheese. I thought making a white/cheese sauce would be too overwhelming so went with the pesto instead.
Thumbs up from the family, and without needing a sauce it was ridiculously quick and easy to make. You could possibly sub in something veggie for the ham, like marinated and baked tofu or quorn pieces, or garlicky mushrooms.
No comments:
Post a Comment