Ham, Spinach and Mozzarella Lasagne

This ham, spinach and mozzarella lasagne is a delicious twist on a classic family favourite. Savoury ham, spinach and gooey melted mozzarella come together in a comforting layered pasta bake that's ideal for a satisfying lunch or dinner.

It's a lovely alternative to traditional beef lasagne when you fancy something a little different. Serve it with a crisp green salad and some crusty bread for a relaxed family meal or an easy dinner to share with friends.

The original recipe is one I found on the Olive website when I was looking for recipe ideas for using up leftover festive ham.

We love lasagne and were intrigued as to how this version would turn out...it's packed with chunky ham and oozing mozzarella.

The end result is a full of flavour, delicious lasagne that has an inventive twist on the traditional version. We really enjoyed it, and hope you do too!

Tips

If you're unable to get fresh lasagne sheets, use 12 sheets of dried pasta (3 sheets per layer). Boil them in salted water for 8 to 10 minutes before assembling at step 4.
Optional variations:
- Tomato-based ham and spinach lasagne - a tomato sauce can provide a brighter, slightly tangy contrast to the ham and mozzarella.
- Ham, spinach and mushroom lasagne - add sliced mushrooms for extra savoury flavour. Cook off excess moisture before layering so the filling doesn't make the lasagne watery.
- Spinach and mozzarella lasagne without ham - leave out the ham and adjust the seasoning to make a vegetarian version. Check that the cheeses and sauce are suitable for vegetarians.
This ham, spinach and mozzarella lasagne recipe is easily adapted if you're cooking for less or more people.

Frequently Asked Questions

Can I use leftover ham in lasagne?

Yes - cooked ham can be a useful ingredient for lasagne, provided it has been stored safely and is still suitable to eat. Cut or shred it into pieces that distribute evenly through the layers. If you're using leftovers, make sure the finished lasagne is heated thoroughly throughout.

How do I stop spinach lasagne from becoming watery?

Remove as much excess moisture from the spinach as possible before assembling the lasagne. If using frozen spinach, thaw and drain it thoroughly.

Do I need to cook spinach before putting it in lasagne?

That depends on the recipe and whether you use fresh or frozen spinach. Fresh spinach may need wilting first, while frozen spinach usually needs to be thawed and drained. Follow the recipe's method so the spinach cooks properly without releasing too much liquid into the lasagne.

Can I use fresh mozzarella in lasagne?

Yes - fresh mozzarella can be used, but it usually contains more moisture than low-moisture mozzarella. Drain it well and pat it dry if needed. Low-moisture mozzarella can be easier to use when you want a less watery result.

Can I prepare ham and spinach lasagne in advance?

Yes - you can usually assemble lasagne ahead of time, provided the ingredients are handled and stored safely. Cover and refrigerate it promptly, then follow the recipe's baking instructions. A chilled lasagne may need additional cooking time, so check that it is piping hot throughout before serving.

Can I freeze ham, spinach and mozzarella lasagne?

Lasagne can generally be frozen, either in portions or as a whole dish, if the ingredients are suitable. Cool it, package it in freezer-safe containers and label it with the date. Defrost safely and reheat until piping hot throughout. The texture of the spinach and sauce may change slightly after freezing.

How long should lasagne rest before serving?

A short rest after baking helps the layers settle, making the lasagne easier to portion. Follow your recipe's recommendation; around 5 to 10 minutes is a useful general guide for many baked lasagnes.

What sauce works best in ham and spinach lasagne?

A white sauce pairs well with ham, spinach and mozzarella, creating a creamy, comforting dish. A tomato-based sauce can also work if you prefer a brighter flavour. Use the sauce specified in your recipe for the intended result.

What cheese goes well with ham and spinach lasagne?

Mozzarella gives a soft, melted cheese layer. Depending on the recipe, a little parmesan or mature cheddar can add extra flavour. Remember that ham and some cheeses are salty, so taste the sauce before adding extra seasoning.

What can I add to ham and spinach lasagne?

Mushrooms, roasted peppers or other suitable vegetables can be added if they complement the sauce. Cook vegetables that release a lot of moisture before layering, and adjust the seasoning as needed.

Can I make this lasagne vegetarian?

Yes - you can omit the ham and make a spinach and mozzarella version. You may want to add mushrooms or another suitable vegetable for extra substance. Check that the cheeses and sauce ingredients are vegetarian-friendly.

What should I serve with ham and spinach lasagne?

A green salad, garlic baguette or ciabatta work well. A fresh salad is particularly good alongside a rich, cheesy pasta bake.

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How to make this Ham, Spinach and Mozzarella Lasagne

Ingredients

500g spinach
2 tbsp olive oil
4 cloves garlic, crushed
2 large trimmed leeks (approx. 500g), washed and finely chopped
salt and freshly ground black pepper
300g tub half fat crème fraîche
250g grated mozzarella
300g thick cut ham, chopped or shredded
300g fresh lasagne sheets, or 12 sheets of dried pasta - 225g (see Tips)
2 tbsp parmesan, finely grated

Instructions

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 over a medium low heat, then add the garlic, leeks and lots of seasoning. Cook on a gentle heat for 10 to 15 minutes or until softened, stirring occasionally.
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, to taste. 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, one third of the remaining sauce, one third ham and one third mozzarella. Repeat with another layer of pasta, one third of the 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 to 30 minutes, or until golden and bubbling.
Let it rest for 5 to 10 minutes before serving.

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