300g HAM, chopped
2 tbsp OLIVE OIL
4 cloves garlic, crushed
2 large trimmed leaks, washed and finely chopped
300g CREME FRAICHE
250g grated mozzarella
300g LASAGNE SHEETS
2 tbsp PARMESAN, finely grated
Put the spinach in a large colander and pour over a kettle of just-boiled water. Leave to drain and cool.
Heat the olive oil in a large frying pan then add the garlic, leeks and lots of seasoning. Cook on a gentle heat for 10-15 minutes or until softened.
Heat the oven to 190C/fan 170C/gas 5. Reserve 4 tbsp of the crème fraîche and a handful of the mozzarella. Stir the remaining crème fraîche into the leeks. Squeeze the excess water out of the spinach, roughly chop and stir into the leek mixture. Cook for 2 minutes then season. Divide the ham and the rest of the mozzarella into 3 piles.
To assemble, put a thin layer of sauce in a 20cm x 30cm baking dish. Top with lasagne sheets (if using dry lasagne sheets you may need to cook them first - refer to packet for instructions), 1/3 of the remaining sauce, 1/3 ham and 1/3 mozzarella. Repeat with another layer of pasta, 1/3 of sauce, ham and mozzarella. Add another layer of pasta, sauce, ham and mozzarella then finish with a layer of pasta. Spread over the reserved crème fraîche and sprinkle the remaining mozzarella and parmesan on top. Bake for 25-30 minutes or until golden and bubbling.