Not even remotely authentic or Italian but I am unapologetic & you will understand 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
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.