ham & leek lasagne

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.

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