Ham & Leek Lasagne

Not even remotely authentic or Italian but I'm not sorry & you will understand why once you've tasted it! A delicious comforting dish that is easily doubled for more adoring fans!

I pre-soaked the lasagne sheets as I feel they cook more evenly. You don't need fancy ham but don't get the wafer thin type as it tends to dissolve to nothing!


Serves 4   Approx 76p per person

Prep time 20 minutes  Cooking time 30 minutes

Level 🍴🍴🍴





  • 12 dried lasagne sheets
  • 8 slices ham
  • 2 leeks, sliced
  • 2 cloves garlic, crushed
  • 300g plain cream cheese
  • 2 tbsp mayonaisse
  • 150g grated cheddar
  • ½ tsp nutmeg, optional
  • salt & pepper

Place the lasagne sheets in a single layer in a wide dish & pour boiling water on them. If your dish isn't wide enough for a single layer put sheets of foil or greaseproof paper in between to stop them sticking together. Leave to soak for 5 minutes then remove & place on a clean tea towel.

Heat 1 tbsp oil & a knob of butter in a large frying pan over a medium heat. Add the leeks & garlic & cook until soft. Set aside.


Place the cream cheese into a bowl & beat until soft. Season with a little salt & plenty of black pepper & the nutmeg if you are using it.

Stir in 100g of the grated cheddar.

Pre-heat the oven to 180 Fan/200C/Gas 6.

To assemble the lasagne:

Take an ovenproof dish or baking tin & smear a little of the cheese sauce over the bottom. Place 3 lasagne sheets on top.

Top with 4 slices of ham & ½ the leeks. Place 3 sheets of lasagne on top.

Spread ½ of the sauce on top of the pasta then top with 3 more sheets.

Repeat with the ham & rest of the leeks.

Finish with one more layer of lasagne, top with the rest of the sauce & sprinkle over the rest of the grated cheddar.

Cover with foil & place in the oven for 15 minutes then remove the foil & cook for a further 15 minutes until golden brown on top.

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