Ham Cheese Tom Pesto Lasagne

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Ham Cheese Tom Pesto Lasagne

Yield 6-8

Author Lucy Tweed

Cook time

50 Min

Total time

50 Min

I threatened to do this last week, a sandwich in lasagne form. Difficulty: Moderate

Ingredients

For Cheesy Béchamel

• 60g of butter
• 3 tablespoons of all-purpose flour
• 500ml of milk
• 400g of grated cheddar cheese
• 1 teaspoon of garlic powder
• Salt and cracked pepper to taste

For Tomato Sauce

• 1 cup of grated pecorino cheese
• 700g jar of tomato passata
• 1 tablespoon of finely chopped oregano
• 1 crushed garlic clove
• 1 tablespoon of olive oil

For Spinach Pesto Mix

• 250g packet of frozen spinach, defrosted
• 1/4 cup of pesto

For Layering

• Lasagne sheets
• 250g of sliced leg ham
• Cottage cheese (about 250g)
• For Topping:
• 200g of mixed grated cheese (cheddar, mozzarella, etc.)
• Olive oil for drizzling

Instructions

1. Preheat the oven to 200°C (fan forced).
2. Start by making the Cheesy Béchamel. Melt the butter in a saucepan over medium heat. Stir in the flour until it becomes golden and smells toasted (about 5 minutes).
3. Add the milk slowly, stirring as it thickens. Don't worry if lumps form; you can whisk them out. Adjust the consistency with more milk if needed. You are aiming for thick liquid.
4. Stir in the grated cheddar cheese until it's well combined. Season with salt, garlic powder, and plenty of cracked pepper. Set this sauce aside.
5. In a separate bowl, mix pecorino cheese, tomato passata, finely chopped oregano, crushed garlic, and 1 tablespoon of olive oil for the tomato sauce. Set this mixture aside.
6. Defrost the 250g packet of frozen spinach and stir it through 1/4 cup of pesto for the spinach pesto mix.
7. Now, it's time to construct your lasagne. Start with a well-oiled baking dish.
8. Spoon a layer of the tomato sauce mixture onto the bottom of the dish, followed by lasagne sheets.
9. Layer passata, sliced ham, and the cheesy béchamel sauce. Repeat this process - lasagne sheets, passata, ham, and cheese béchamel.
10. For a different layer, after the lasagne sheet, spread out the spinach pesto mix and top it with an entire tub of cottage cheese (about 250g). Add more lasagne sheets.
11. Repeat the original layering process of passata, ham, and cheese béchamel, and top with lasagne sheets.
12. Finish the final layer with the remaining passata and béchamel sauce and top it with a 200g packet of pre-grated deli cheese mix ( I found one with emmental, edam and gouda) or any grated cheese you prefer. Drizzle with olive oil.
13. Bake in the preheated oven until the lasagne is bubbly and golden, which should take about 35 minutes.

Nutrition Facts

Calories

839

Fat

61 g

Sat. Fat

31 g

Carbs

28 g

Fiber

4 g

Net carbs

24 g

Sugar

12 g

Protein

48 g

Sodium

1171 mg

Cholesterol

153 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.